One of my absolute favorite things about summer is fresh berries. We created this Grain Free Berry Trifle with delicious blueberries and strawberries. I could (and have) eat blueberries by the pint full, and I feel the same about strawberries and raspberries. Growing up we would go and pick blueberries on a family friend’s land and just a few weeks back I took my son to a local farm to pick strawberries. There are countless ways to use fresh berries. Smoothies, baked oatmeal, tossed on some yogurt with some homemade granola, homemade jam, homemade ice cream – there are countless tasty ways to use delicious summer berries!
Strawberry shortcake has always been a family favorite, but the prepackaged shortcakes you find in the store are generally highly processed. When this recipe from the Healthy Home Economist for a grain free angel food cake popped up in my newsfeed one day, I knew I was on my way to making a dessert that our whole family could enjoy without triggering any food sensitivities. It produces a spongy cake, a little more dense than a traditional angel food cake, with a caramel-y flavor.
1/3 cup coconut flour
1/3 cup plus 2 TBL arrowroot powder (tapioca starch or corn starch can be used also)
1 1/2 cups sustainably sourced coconut or palm sugar
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp sea salt
Run coconut or palm sugar through the food processor to achieve a fine texture. Mix coconut flour, arrowroot powder, and 3/4 cups coconut or palm sugar in a bowl with a wire whip and set aside.
In a second bowl, whip egg whites, cream of tartar and salt until foamy but not stiff. Slowly add (2 TBL at a time) remaining coconut sugar. Whip until stiff peaks form. Fold in vanilla and almond extract. With a rubber scraper or whisk, carefully fold the flour mixture into the egg whites mixture adding 2-3 tablespoons at a time.
Put into tube pan. Bake at 375F for 30-35 min or until the top of the cake springs back when lightly touched.
Remove from oven and invert to cool.
- 1 grain free angel food cake (recipe above)
- 1 lb of strawberries – rinsed, hulled, and sliced
- 1 quart of blueberries - rinsed
- 1 pint of whipping cream
- 1 tsp of coconut sugar
- 1 tsp of vanilla
- Bake the cake as directed below and let cool
- Slice the strawberries and sprinkle with 1 tsp of coconut sugar. Toss to coat.
- Whip cream with vanilla
- Once it is completely cooled, cut the cake into 1 in cubes.
- In a trifle dish, put a layer of 1/3 of the cake, top with ½ of the strawberries and juice from them. Cover with a layer of whipped cream (about 1/3 of the cream) then ½ of the blueberries.
- Add the 1/3 of the cake, the rest of the strawberries (less a few slices for garnish), but not the juice, 1/3 of the whipped cream, and the other ½ of the blueberries (minus a few for garnish).
- Add the last 1/3 of the cake, top with the rest of the juice from the strawberries, the remaining whipped cream, and add the slices of strawberries and remaining blueberries as garnish.