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Vanilla Cake Trifle bowl with strawberries and sprinkles

Vanilla Cake Trifle

Delicious layers of sponge cake, fruits and whipped cream in a big glass bowl. Festive dessert anyone would love.
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 10 servings


For the sponge cake:

  • 2 cups flour
  • 1 cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract / paste
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • cups water
  • ½ cup vegetable oil
  • 1 teaspoon  white wine vinegar

For the fruits:

  • 2 cups fresh cut strawberries

For the cream:

  • 1 can 14 oz. coconut cream (20% fat or more)
  • 3 tablespoon powdered sugar
  • ½ teaspoon vanilla extract/ vanilla paste

For garnish:

  • Sprinkles


  • For the sponge cake: Set the oven to 180°C / 350°F fan.
  • In a bowl, mix all the cake ingredients.
  • Grease a cake tin (the shape doesn’t matter).
  • Pour the cake batter to the tin.
  • Bake the cake for 30 minutes and cool at room temperature.
  • For the cream: follow the instructions of my vegan whipped cream recipe.
  • Assemble the trifle: cut the cooled cake to small cubes and place in the serving bowl as the first layer. Continue to create the second layer of cream on top of the cake. Arrange a layer of cut strawberries on the cream.
  • Repeat the layer arrangement and finish with a layer of strawberries.
  • Dig in and enjoy!