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Strawberry Trifle: A Healthy Treat

Updated on May 17, 2013
5 stars from 4 ratings of Strawberry Trifle

Prep Time Note

While the prep time is long, most of it is in the cooling of the cake.

What is Trifle?

Trifle is a dessert that involves cake, fruit, cream and other stuff. The traditional trifle of England actual contains gelatin as well as the other stuff listed, but that was something more recently added to this ancient treat. This recipe resembles more closely its ancestor even though there are a few substitutions that we would not have seen in days of yore. Still, this treat is something I grew up with. There are many ways you can modify it to suite your specific needs but the truth of the matter is it is 100% delicious!

Cook Time

Prep time: 1 hour 15 min
Cook time: 45 min
Ready in: 2 hours
Yields: Serves 16-18. Halve recipe for less servings.

Cake Ingredients

  • 1 1/3 cups Soft White Wheat Flour, (whole wheat suggested)
  • 1 cup Hard Red Wheat Flour
  • 1 teaspoon Salt, (Kosher or sea salt highly suggested)
  • 3 teaspoons Baking Powder
  • 1 1/2 cups Coconut Nectar Sugar, (or other solid sugar or substitute)
  • 3 medium to large Eggs, (the whole egg is suggested but not required)
  • 2 tablespoons Vanilla extract, (not imitation)
  • 1/2 cup Butter, Softened or party melted
  • 1 1/4 cups Milk, (skim or 1% suggested)
  • 2 lbs Fresh Strawberries
  • 1 tablespoon Agave Nectar or Honey
  • 1 pint Heavy Whipping Cream

Coring Strawberries: A Fun Way to Do It

  1. Preheat oven to 350 degrees. Decrease heat by 25 degrees with convection ovens.
  2. Combine the wheat flours, salt, baking powder, coconut sugar in a mixing bowl. Mix ingredients together.
  3. Add eggs, butter, and vanilla extract into the dry mix until fully integrate into a thick dough.
  4. Gradually add milk into the dough until it is a thick batter. Do not mix all at once as the milk will splatter everywhere.
  5. Oil a 9"x5" (or equivalent) cake pan and then flour it. This will make the cake come out more easily.
  6. Put cake batter into the floured cake pan. Level with baking spatula and place in oven when fully heated.
  7. Wash, core, and slice the strawberries. Store in refrigerator.
  8. Place cream in a clean glass or metal bowl (not plastic as oils on the plastic surface will prevent the cream from whipping properly.
  9. Add a tablespoon of agave or honey. Whip the cream until peaks form. Store in refrigerator.
  10. Remove cake from oven and cut into small squares. Place cake in a bowl or sheet and let cool in the refrigerator.
  11. Once the cake is cool, layer it, then strawberries, then cream in a bowl. Repeat until out of ingredients. (For best visual effect, use a glass bowl if available.)
  12. Scoop and serve. You can refrigerate for a long as a couple days without issue. Cover if storing.
Nutrition Facts
Serving size: 2 cups
Calories 259
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 7 g35%
Unsaturated fat 7 g
Carbohydrates 28 g9%
Sugar 15 g
Fiber 3 g12%
Protein 8 g16%
Cholesterol 182 mg61%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutritional information calculated courtesy of Spark Recipes.
Nutritional information calculated courtesy of Spark Recipes. | Source

Modifications of the Recipe

This particular recipe is an adaptation of a classic white cake recipe I learned from my mom. I have changed some ingredients to make it better for you, but if you just want good old classic white cake, just use white flour and regular granulated sugar in place of the substitutes I put in the ingredients.

If wheat flour is out due to gluten allergies, just add the appropriate flour substitution. This recipe is designed to be enjoyable for anyone, so please try it out this way before trying it with less healthy substitutions.

You can also chill a can of coconut milk overnight and use the cream within as a substitute for the whipping cream if you want to lower the calories and cut the total fat.

You are also welcome to add other fruits. I suggest a common theme like berries. Try to match fruits with complementing textures to keep the dessert's feel on the tongue consistent.

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Comments

Submit a Comment

  • vespawoolf profile image

    vespawoolf 

    6 years ago from Peru, South America

    Thanks for the extra info on the coconut milk. I'm sure we'll love it, even though it doesn't taste like whipped cream. I like the idea of 1/3 less calories, too.

  • ibbarkingmad profile imageAUTHOR

    Brian Middleton 

    6 years ago from Southern Utah

    Your welcome. Keep in mind the chilled coconut milk is not going to taste like cream. It has its own unique flavor, even when you add vanilla extract. Still, it is a good substitute for those who can't or don't want to have cream. Calorie wise it is also very much less compared to cream. about 1/3 of the calories in the trifle recipe posted as is are from the cream.

    Thanks for visiting vespawoolf!

  • vespawoolf profile image

    vespawoolf 

    6 years ago from Peru, South America

    I love your healthful modification of strawberry trifle. The tip on using chilled coconut milk as a whipped cream replacement is great, as well. thank you!

  • ibbarkingmad profile imageAUTHOR

    Brian Middleton 

    6 years ago from Southern Utah

    The complication is primarily because I use alternative ingredients rather than conventional. The other aspect that makes it seem complicated is the wait time for cooling. It really is an easy recipe. I hate healthy food that tastes like crap. This recipe is really tasty and it is healthy.

  • rjsadowski profile image

    rjsadowski 

    6 years ago

    An interesting but somewhat complicated recipe.

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