Sugar Free Strawberry Shortcake Trifle
User Reviews
5
Sugar Free Strawberry Shortcake Trifle
Description
The Sugar Free Strawberry Shortcake Trifle combines a coconut flour-based shortcake with a creamy whipped topping and fresh strawberries. The shortcakes are prepared with coconut flour, eggs, heavy cream, and a powdered sweetener, then cooked quickly in a microwave and sliced into disks. Layering these with a light, fluffy mixture of whipped heavy cream and Greek yogurt along with sugar-free strawberry jam creates a rich but sugar-conscious dessert. Fresh strawberries line the sides and top, adding freshness and visual appeal.
The shortcakes have a tender texture that absorbs the strawberry jam after chilling, becoming moist and flavorful. The whipped cream and yogurt topping balances richness with a slight tang. This trifle is portioned into two generous servings but can be divided into smaller portions if preferred.
This dessert is best served chilled after allowing it to rest for about 30 minutes, which lets the flavors meld and the jam infuse the shortcake. It is an excellent choice for those managing carbohydrate intake who still desire a layered strawberry dessert classic.
Ingredients
For the sugar free shortcake
- 2 tablespoon coconut flour
- 4 tbsp heavy cream
- 1 egg medium
- 1 tablespoon powdered sweetener
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract
For the cream topping
- ½ cup heavy cream 120 ml
- ¼ cup Greek yogurt 60g, or sour cream
- 1 tablespoon powdered sweetener optional
- ½ teaspoon vanilla extract
...and for a bit of extra Wow
- 2 tablespoon strawberry jam see recipe notes, sugar free
- 5-6 strawberries 100g / 3.5oz
Instructions
Sugar Free Shortcake
- Combine all ingredients for the shortcake in a bowl using a fork. Let the mix sit 2-3 minutes to thicken.
- Fill the batter into 2 well-greased ramekins. Microwave on high for 90 seconds. Once they have cooled down, turn the cakes out onto a plate and slice into 4 disks.
Whipped Cream Mixture
- Whisk the heavy cream until stiff peaks. Sir in the Greek yoghurt, vanilla and powdered sweetener, if using.
Assembly
- Place a slice of shortcake at the bottom and line the outer edges of each pot with strawberry slices.
- Add ½ tablespoon of sugar free strawberry jam, followed by 3 heaped teaspoons of the cream topping.
- Add another ½ tablespoon of strawberry jam, the second shortbread disk and top with the remaining cream. Decorate the top with another strawberry.
Notes
- The recipe yields two generous portions with approximately 9 grams net carbs each; it can be split into three smaller portions around 100 grams each.
- A quick sugar-free jam alternative can be made by mashing strawberries with powdered sweetener and thickening with ground chia seeds or xanthan gum.
- Allow the assembled trifle to rest in the refrigerator for 30 minutes so the jam softens the shortcake and flavors blend well.
- The recipe can be scaled up to prepare one large trifle if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Total Carbohydrates | 13.8g | 5% |
| Protein | 7.2g | 14% |
| Fat | 36.5g | 56% |
| Fiber | 4.8g | 19% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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