Published:
May 8th 2024
by 
Last updated: Dec 22nd 2024
Vegan vanilla cake, macerated strawberries, homemade lemon pudding, and coconut cream whipped cream cheese come together to create the best strawberry lemon trifle you will ever taste. It is decadent, delicious, and filled with strawberry and lemon flavor.
Once it's assembled, you will have the most beautiful, delicious dessert that all your guests will love.
If you are looking for another strawberry dessert that is just as easy to make, try our Strawberry Parfait.
Should a trifle be made the night before?
You can assemble a trifle the night before. The flavors will have time to blend, giving the trifle a more delicious taste. However, do not add the top layer of the whipped cream until you are ready to serve the trifle.
Should traditional trifle have jelly?
Traditional trifle does contain jelly. However, you can use instant pudding mix or make your own pudding from scratch.
How many layers does a trifle have?
Trifles can contain 3–4 layers, depending on the size of the container.
Why does trifle go watery?
Over time, the trifle ingredients will release liquid. For this reason, do not assemble the trifle too early. You can assemble it 4–24 hours in advance. If you assemble and let the trifle sit in the fridge for 2–3 days, it will become watery.
Time & Serves
Ingredients
Juice of 2 Lemons
1 cup Oat Milk
1/4 cup Maple Syrup
1 teaspoon Pure Vanilla Extract
2–3 drops of Vegan Yellow Food Coloring
2 1/2 tablespoons Cornstarch
1 1/2 lbs. Fresh Strawberries, sliced
1/4 cup Sugar-Free Sweetener
1 batch of Vegan Vanilla Cake, unfrosted
8 oz. Vegan Cream Cheese
1/2 cup Powdered Sugar Substitute
1 teaspoon Pure Vanilla Extract
1 cup cold Coconut Cream
Instructions
Place the lemon juice, oat milk, maple syrup, pure vanilla extract, and yellow food coloring into a medium pot and set it over medium-high heat. Let it come to a boil, stirring well until combined. Turn the heat to low.
Place the cornstarch in a small bowl. Add 1/4 cup of the lemon pudding to the cornstarch and whisk until smooth.
Pour the cornstarch mixture into the lemon pudding, whisking until combined and thickened.
Pour the lemon pudding into a fine-mesh sieve set over a medium bowl and use a spatula to press it through the sieve.
Place a piece of plastic wrap directly onto the lemon pudding and place it in the fridge for a few hours until it's cold.
Place 3/4 of the strawberries into a bowl, add the sugar-free sweetener, toss to combine, and let it sit for 30 minutes, tossing a few times. Reserve the remaining strawberries for garnish.
Cut the vegan vanilla cake into 1/2-inch squares and set them aside.
Place the vegan cream cheese in a medium bowl. Beat it with a hand mixer for 1 minute until smooth.
Add the powdered sugar substitute and mix for 2–3 minutes until incorporated. Set it aside.
Place the coconut cream in another medium bowl. Beat it with a hand mixer for 1 minute.
Add the vanilla extract and mix for 1 minute until it is smooth and creamy.
Gently fold half of the coconut cream into the cream cheese mixture. Fold in the remaining coconut cream.
To assemble the strawberry lemon trifle, place 1/3 of the cake in the bottom of a trifle bowl. Top with 1/3 of the macerated strawberries and 1/3 of the lemon pudding. Add 1/3 of the cream cheese mixture on top and spread it into an even layer. Repeat this step twice.
Cover the strawberry lemon trifle with plastic wrap and refrigerate it for 2 hours. Top the strawberry lemon trifle with the reserved strawberries before serving.
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