Easy Gluten Free Strawberry Trifle
This gluten free strawberry trifle is layered with fresh strawberries, graham cracker crumbs, cake, and cream. Made without seed oils for an easy, beautiful dessert.
Ingredients
- 1 cup Strawberries
- 3-4 cups Chantilly Cream
- 1-2 Gluten Free Graham Crackers
Vanilla Cake
- 1 cup Gluten Free Flour one-to-one
- 1 cup Millet Flour
- ½ cup Maple Sugar
- 2 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Maple Syrup
- ½ cup Butter Softened
- ⅔ cup Raw Milk
- 4 Egg Whites
- 2 tsp Vanilla Bean Paste
StrawberryWhip
- 2 cups Raw Cream
- ¼ cup Powdered Sugar
- 2 TBSP Strawberry Powder
- 1 tsp Vanilla Bean Paste
Instructions
Prep the Cake Layer
- In a mixing bowl, combine all of the ingredients for the cake layer until well combined. Then cook at 350°F for 18-20 minutes. Once done, let cool and cut out small cakes to fit inside of the jars.
Prep the Strawberry Whip & Chantilly Cream
- Visit the Chantilly Cream recipe linked above and follow those instructions. For the Strawberry Cream, mix all of the ingredients together until thick and fluffy.
Layer the Trifle
- Graham Cracker, strawberry whip, fruit, cake, strawberry whip, Chantilly cream, fruits.
- Refrigerate for 4 hours (or overnight) to allow the flavors to set within the layers and enjoy!