Make the most of strawberry season with this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.

Serves 4

Dietary: Dairy-Free

Total time: 30 min


  • 1 cup whipping cream, well chilled
  • 1 tablespoon cane sugar
  • ΒΌ teaspoon vanilla extract
  • 8 ounces strawberries, cored and sliced
  • Store-bought pound cake, sliced
  • Mint, optional
  • Powdered sugar, optional

Substitute cream for coconut cream or the top thickened cream from coconut milk to make dairy-free/vegan. Thoroughly chill coconut cream before whipping for best results.


  1. Prepare the whipped cream by whisking together cream, sugar, and vanilla extract until soft peaks form.
  2. Cut cake slices to fit into serving vessel.
  3. To assemble trifle, layer cake, whipped cream, and strawberries to fit serving dish. Garnish with mint and powdered sugar if desired.