Patriotic Berry Almond Trifle with Coconut Whipped Cream (GF + Paleo + V)



Growing up in the midwest, there was no shortage . . .

Of home-baked, sugar-laden treats in our home. In fact, some of my most cherished childhood memories center around cooking, baking and enjoying comforting meals and desserts with family and friends.

This simple, yet decadent, strawberry shortcake recipe is one of my favorite examples of how easy it is to transform a classic favorite into a healthy treat everyone loves. In fact, if you are like me, you will have friends begging for the recipe. 🙂

This recipe takes just minutes to make – simply top this beautiful shortcake with heaping spoonfuls of juicy strawberries and blueberries and a dollop of homemade whipped coconut cream for a wholesome sweet treat that’s certain to bring a smile to everyone’s face.

Serves: 6 Mason Jar Trifles


Shortcake Biscuits
2½ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup butter or coconut oil, melted
1 tablespoon pure honey or maple syrup
2 large eggs
¼ teaspoon pure vanilla extract

Strawberry Topping
1 pound fresh ripe strawberries
1 pound fresh ripe blueberries
1 tablespoon honey or maple syrup

Whipped Coconut Cream
2 cans (13.5oz) full fat, organic coconut milk, refrigerated overnight (I like to use Thai Kitchens brand)
1-2 tsp honey or maple syrup



  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

  2. For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together melted butter or coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.

  3. For the Strawberry Topping: Slice the strawberries and toss with honey. Leave blueberries whole.

  4. Prepare the coconut whipped cream (recipe here). Refrigerate until ready to serve.

  5. Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.

  6. Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean.

  7. Break the warm biscuits into large pieces.


Assembly is super easy. Just add some biscuit to the bottom of your dish, then whipped cream, strawberries, whipped cream, more cake, blueberries, more whipped cream, then more fruit if desired or cake crumbles. Really just layer it however you like!

This recipe should make enough for 6 individual 12 oz trifles (as pictured) or you can make two cakes, add extra fruit and more coconut cream (2-3 more cans) for one, 2-quart trifle or glass bowl.

I prefer to assemble the trifle just before serving as the coconut cream will become thick and dense in the fridge. If you do make it ahead of time, allow the trifle to to sit out for 5 minutes or so before serving.

Happy 4th of July, Enjoy!


I like to keep a couple of cans of coconut milk (or pure coconut cream) in my refrigerator so I always have it on hand for recipes such as this one.

Modified from recipe by Mommypotamus



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  1. Christina

    Thank you. I enjoyed this recipe very much. I am new to paleo life, and this was a very satisfying result. I will make it again.

  2. Wendy

    Thank you for your blog content. I am vegan and have really enjoyed your posts and recipes.

  3. Everett Maloney

    Going to try it. Your blog is smashing!

  4. Gabriele

    This looks fantastic

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