Wow, how is it almost July 4th already?! My husband and I spent a wonderful week away in Southern California and I feel like June just totally flew by! (Speaking of vacation, I hope to recap our trip in an upcoming blog post, so stay tuned!)
As a wise old pastor of mine would always say, “After the 4th of July, the summer goes twice as fast!” And as a kid growing up, I always dreaded hearing that statement because I knew the start of school was just around the corner. Nothing like the first day of school to send an already-anxious kid into a tailspin! However, as an adult, remembering this phrase gets me excited because I’m mildly obsessed with all things Fall! (All my summer fans just did a big eye roll!)
But seasonal sentiments aside, let’s live in the present, soak up the summer sun, and make the most of 4th of July week! One way to do just that is by creating and enjoying my new Paleo Triple Berry Trifle! This AIP-friendly, grain-free, and dairy-free layered dessert is bursting with ripe berries, creamy coconut whip, a luscious berry compote, and a rich coconut pound cake. This lovely red, white, and blue(berry) treat will be a sweet way to savor an evening of fun, food, and fireworks!
So, let’s talk trifle. It’s one of those British desserts that sounds and looks super fancy and complicated, when really, it’s easier to make and serve than a layer cake! In fact, I often opt for trifle when I’m baking a cake that doesn’t turn out quite as pretty as I hoped it would. Trifle is essentially a deconstructed layer cake, with oodles of tasty goodness in each layer!
I’ve always been a huge fan of trifle. In fact, it might be one of my favorite desserts of all time! And not ONLY because of it’s British origins and the fact that I’m obsessed with “Downton Abbey,” “Pride and Prejudice,” and “The Great British Baking Show.” No, I also love trifle because there are seemingly endless possibilities of flavor combinations, it’s perfect for feeding a crowd, and it can be made well in advance of any special occasion! While it might be ironic that I chose a British dessert to celebrate our day of Independence, it seriously makes a wonderful finale for your 4th of July festivities!
My Paleo Triple Berry Trifle is an Americanized AIP version of traditional British trifle, which includes cake, fruit, jam, and cream. My cake is a nut-free coconut flour and honey sponge cake that holds up well to the rest of the ingredients. The cake is delicious on its own and can also be used to make layer cakes. (So, save this cake recipe for future use!)
Since we’re celebrating our nation’s birthday, I obviously chose a red, white, and blue theme. Fluffy white coconut whipped cream, complimented by fresh strawberries, blueberries, and blackberries. And for some extra berry flavor, I cooked down frozen mixed berries into a sweet, tart berry compote to drizzle in between the layers. It’s optional, but recommended!
Even though this trifle is multiple components, you can make each of them a couple days before you plan to serve it and assemble the trifle the day before. Assembly is a breeze! You just stack each delicious component on top of each other until you reach the top of the bowl. Cake, cream, berries, compote, repeat!
So, if you’ve been wondering what patriotic summer dessert to serve on Independence Day, this Paleo Triple Berry Trifle is what you’re looking for! This luxurious layered dessert will never cease to impress, and I’m betting no one will know or care that it’s allergy-friendly and totally refined sugar-free! Hope you enjoy large spoonfuls of this heavenly combination of cake, berries, and cream while you watch the fireworks this year! Have a happy, safe, and trifle-filled 4th of July!
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 1.5 cups arrowroot starch
- 1 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- ½ cup coconut oil, melted
- 1-14 ounce can full-fat coconut milk
- ½ cup applesauce
- ⅓ cup raw honey
- ½ teaspoon almond extract (optional-omit for AIP)
- ½ teaspoon vanilla extract (optional-omit for AIP)
- 1 tablespoon lemon juice
- 3- 14-ounce cans coconut cream
- 5-6 tablespoons maple syrup
- 2 cups frozen mixed berries
- 2 tablespoons honey or maple syrup
- 1 tablespoons lemon juice
- 1 teaspoon arrowroot starch
- Preheat oven to 350 degrees. Grease a 9x13'' cake pan.
- Wash and prep berries. Set aside.
- Mix dry cake ingredients in a large bowl. Mix wet ingredients except lemon juice in a smaller bowl. Pour wet ingredients into dry ingredients and stir. Add lemon juice and stir until incorporated.
- Spread cake batter into prepared pan and bake for 20-25 minutes, until toothpick comes out clean. Let cool.
- While cake is baking, whip the coconut cream in a stand mixer and slowly add the maple syrup, 1 tablespoon at a time. Set aside in the refrigerator until ready to use.
- In a small saucepan on medium/low heat, cook the frozen berries, honey, and lemon juice for about 8-10 minutes, stirring frequently. When berries have broken down and mixture is bubbly, whisk in arrowroot starch and cook for another 1-2 minutes. Remove from heat and let cool.
- Cut the cooled cake into small squares (I did rows of 6 across, 8 vertical). Crumble the first 2 rows of the cake into the bottom of a trifle bowl.
- Top the cake with ⅓ of the coconut whipped cream. Then, add ⅓ of the fresh fruit, followed by ½ of the berry compote.
- Repeat all of the layers, saving a bit of the fresh fruit to decorate the top. Then finish the trifle with a last layer of the cake and the remaining whipped cream. (You'll have a few extra pieces of cake left, but there's nothing wrong with that!)
- Decorate the top of the trifle with the reserved berries and cover the top with plastic wrap. Chill in the refrigerator until ready to serve.