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Vegan Berry Trifle Cups

Name: Vegan Berry Trifle Cups
Prep time: 30 min
Total time: 30 min
Ingredients: 2 cups dairy free whipped cream (, about half my recipe if making homemade); 2 cups cubed vanilla cake/cupcakes (, about 4 cupcakes (or you can use store bought lady fingers, angel food cake or pound cake)); 2 cups strawberries (, blueberries, raspberries (use a mix)); ½ cup whiskey (, sherry, or brandy (optional, see note)); ½ cup jelly or jam (, optional (see note)); 1 cup raw cashews (see note); 1 cup coconut cream (see note); ½ cup dairy free milk (I use cashew milk (canned coconut works great for creaminess but has a strong coconut flavor)); ¼ cup cane or powdered sugar; 2 teaspoons lemon juice; 1 teaspoon vanilla extract; Pinch sea salt

By Sophia DeSantis, Reviewed by Anjali Shah on August 31, 2025

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This stunning Vegan Berry Trifle is a must try, whether you’re a trifle lover or not. Fluffy vanilla cake layered with fresh berries and coconut cream pudding makes the perfect dessert for special occasions, and it’s ready to enjoy in just 30 minutes.

Three glass jars layered with cream, pudding, cake and berries on a wooden tray

I love that time of year when berries are in season! Picking them from the farms and making all kinds of tasty treats like strawberry blueberry pie and delicious berry smoothies. The natural sweetness makes everything taste brighter and fresher.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

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📋 Recipe Card

Since I had some leftover strawberries from the strawberry yogurt I made recently, I decided to make good use of them with a showstopping trifle! The layers of coconut pudding and whipped cream in between soft cake and fresh berries are simply irresistible.

👩🏽‍🍳 Why I Love This Recipe

I absolutely love this trifle because not only does it look impressive, but it’s secretly one of the easiest desserts I make in less than an hour. The layers of fluffy cake, creamy pudding, whipped cream, and fresh tart strawberries are just so beautiful in a glass dish or small individual pots. It’s my favorite thing to bring to a party or serve after a special dinner because it always gets tons of pictures and zero leftovers. Ha!

It’s all about the layers! No cooking involved here, just preparing the layers and arranging them beautifully in a glass bowl. If you don’t have a glass bowl, use what you’ve got, but if you want to showcase those beautiful layers of deliciousness, prepare the trifle in a glass bowl! Layer like this: Fluffy vanilla cake cubes, coconut pudding, fresh berries, whipped cream, and repeat – it’s that simple! If you want an adults-only boozy trifle, soak the cake cubes in rum or whiskey.

It’s one of those easy, foolproof desserts that everyone loves and makes you look like a seasoned pastry chef, even if you’re not! Unlike many heavy sugary trifles from the store, this one is dairy-free, gluten-free, and low in sugar. I’ll never forget the look on my friend’s face when I served this at her dinner party. She’s both gluten and dairy-free, and so used to skipping dessert that she nearly cried when I told her she could eat this trifle. It’s recipes like this that everyone can enjoy guilt-free!

🥘 Ingredients

To make this vegan trifle recipe, I start by gathering a few simple ingredients and kitchen staples.

Creams: I use dairy free whipped cream and coconut cream to layer between the cake and berries. They make each spoonful soft and smooth.

Cake: I cube up vanilla cake or cupcakes to use as the base. They add a fluffy layer that pairs so well with the creamy pudding.

Berries: I toss in fresh strawberries, blueberries, raspberries, or blackberries. They add sweetness and a burst of color to every layer.

Pudding base: I blend cashews, dairy free milk, sugar, vanilla, and a pinch of salt. It turns into a silky pudding that ties the whole trifle together.

🔪 How To Make

This recipe is so easy to make! You can either place the layers in one big dish, or in individual jars. Here’s how I do it:

Blend the pudding ingredients: I add the cashews, coconut cream, dairy free milk, sugar, vanilla, and salt to my high speed blender.

Chill the pudding: I blend until the mixture is thick, smooth, and creamy. Then, I place it in the fridge so it can set and thicken.

Start layering: I begin by adding a layer of cake to the dish or jars. Then, I spoon the pudding on top to cover the cake.

Finish the layers: I add the fruit on top of the pudding. Finally, I spoon whipped cream over the fruit to complete the trifle.

Serve and enjoy: I chill the trifle until ready to serve. Then, I grab a spoon and enjoy every creamy and fruity bite.

💭 Expert Tips

My #1 Secret Tip for making vegan berry trifle is to use cake that’s a day old. I figured this out after my first trifle turned soggy because the fresh cake soaked up the pudding too fast. Now I bake the cake the night before and keep it covered until I’m ready to use it. By the next day the cake is just firm enough for layering, and the trifle looks neat and tastes even better.

Other Tips To Keep In Mind:

Chill the pudding well: I always let the pudding chill long enough in the fridge so it thickens nicely. This helps the layers look neat and taste creamy instead of runny.
Pick ripe berries: I choose berries that are sweet and ripe but not too soft. Firm berries look prettier in the trifle and keep their shape.
Layer evenly: I try to keep the layers even so each spoonful has a little bit of everything.
Assemble close to serving time: I usually put the trifle together the same day I plan to serve it. This keeps the cake from soaking up too much pudding too early.

📖 Variations

This vegan berry trifle is one of my favorite desserts to make for family gatherings, and I love how many fun twists you can try with it! For a variation, I suggest the following favorites:

Chocolate Lovers: I swap the vanilla cake for 2 cups of chocolate cake cubes and use 1 ½ cups of chocolate pudding instead of the vanilla version. My kids call this the birthday trifle. Ha!

Tropical Twist: I layer in 1 ½ cups of diced mango, pineapple, and kiwi in place of the berries. It turns into a bright summer dessert that my husband loves after a barbecue.

Peach and Cream: I use 2 cups of sliced peaches layered with the cake and pudding. It reminds me of peach cobbler, only lighter and chilled.

Mini Trifle Cups: I divide the recipe into 8 small jars using ¼ cup of cake, pudding, and fruit in each. The kids love having their own trifle cup, and they look adorable on a party table.

🍽 Serving Suggestions

While this vegan trifle is a stunning centerpiece all on its own, I sometimes love creating a full dessert spread for big parties.

For some smaller, bite-sized treats to go alongside this trifle, the strawberry cheesecake cookies are a perfect match with their similar creamy, fruity flavors. I also love offering my boys’ favorite healthy flapjacks for a chewy, oaty option that the kids can easily grab.

For even more sweet treat inspiration, you can browse my list of 35 low sugar desserts you won’t believe are healthy!, which includes other great party options like gluten-free brownies and red velvet cupcakes.

🧊 Storage Directions

Refrigeration: I keep the trifle in the fridge covered with plastic wrap or a lid. It stays fresh for up to three days, and the flavors blend nicely overnight.

Freezing: I don’t recommend freezing this trifle because the cream and fruit lose their texture once thawed. It’s best enjoyed fresh from the fridge.

❓Recipe FAQs

Can I use frozen berries?

Yes, I’ve made this trifle with frozen berries many times, especially when fresh ones are hard to find. I let them thaw first and drain off any extra liquid so the layers don’t get too watery. The flavor is still sweet and bright, and nobody in my family ever notices the difference.

Can I make this recipe gluten free?

Yes, I’ve swapped in a gluten free vanilla cake and it works perfectly. The texture stays soft, and the rest of the ingredients are already gluten free. It’s nice knowing I can make this for friends who avoid gluten and not have to change much at all.

How far in advance can I make this?

I usually make it the night before a party or holiday dinner. By the next day, the layers settle nicely and the flavors taste even better together. If I’m making it for my kids, I sometimes put it together in the morning, and by dessert time it’s chilled and ready to scoop.

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