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Strawberries+Cream Fudge Brownie Trifle

Nothing goes together quite like berries and cream. Add in some chocolate and you've got one of the best treats on earth.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Whipped Cream:

  • 2 1/2 cups coconut cream very cold *see note (about 2 cans)
  • 1/2 cup granular sugar

Cream Layer:

  • 6 ounces vegan "cream cheese" softened
  • 2/3 cup plain non-dairy yogurt
  • 2 teaspoons vanilla extract
  • 1 box prepared brownie mix or recipe follows
  • 1 pound fresh strawberries stemmed and slices (save a few with leaves for top)
  • heart shaped or any shape non-dairy chocolate for top (optional)

Brownies:

  • 1 cup + 2 tablespoons sugar
  • 1/2 cup organic vegetable shortening or oil
  • 2/3 cup cocoa powder
  • 1/2 teaspoon instant coffee powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1 cup flour
  • 1/3 cup non-dairy chocolate chunks

Instructions

Coconut Whipped Cream:

  1. In the bowl of a stand mixer fitted with whisk attachment, beat the cream until it forms soft peaks. Reduce speed to low and pour in the sugar. Beat on high until it forms stiff peaks. Scrape the whipped cream into a separate bowl and set aside.

Cream Cheese Layer:

  1. Add the "cream cheese" to mixing bowl and beat until completely smooth. Add the 1/4 cup sugar and yogurt and continue beating until smooth. Mix in vanilla, then fold in about 3 cups of the whipped cream, reserving the rest.

Assembling the Trifle:

  1. Cut the prepared brownies into small cubes and place a layer of them in a trifle dish or individual jars. Next layer the fresh strawberries, cream cheese mixture, and remaining whipped cream in repeating layers until the dish or jars are full. Top with additional whipped cream and if desired add some whole strawberries and chocolates to garnish.
  2. If not serving immediately, cover and place in fridge to chill.

Brownies:

  1. Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch square pan with oil.
  2. In a small saucepan set over low heat, stir oil with sugar and cocoa powder while whisking. Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
  3. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly. Bake the brownies for 18 - 24 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for about 10 minutes before cutting.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate. Also, even if using full cream you'll still need to separate the cream from the clear liquid at the bottom of the can.