There's nothing like fresh strawberries, whipped cream and some pound cake for a light, refreshing scrumptious summer dessert! I made gluten free dairy free triffle to bring to a BBQ this past weekend and it was....eyelid flippin' good and easy to make ahead of time.
Gluten Free Dairy Free Strawberry Triffle with Coconut Whipped Cream
1 loaf pound cake (I used the recipe from gluten free on a shoestring and used a blend of earth balance buttery spread, organic palm shortening and coconut oil Bc I was low on all those things but all together had just enough to replace the butter in the recipe)
4 cans Tai Kitchen coconut milk
Package of strawberries
At least the day before I put the cans of coconut milk in the back of the fridge to seperate the cream from the water.
I also made the gluten free pound cake the day before.
When ready to assemble, open your cans of coconut milk and scoop the thick coconut cream out into an electric mixer and save the coconut water for smoothies or to just drink. With the whisk attachment, whip the coconut cream in high speed until fluffy, add a tsp vanilla (a splash I didnt exactly measure) and then slowly add a couple Tablespoons of powdered sugar. You don't need very much, just taste and add a bit then taste and add a bit until it's slightly sweetened.
Slice your gluten free pound cake into 1 inch cubes
In a glass serving bowl add a layer of pound cake. Then spoon on a layer of coconut whipped cream and top with sliced strawberries.
Cover with plastic wrap and keep chilled in fridge and ENJOY!!!!