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Raspberry Lemon Cream Shortbread Cookie Trifles (Vegan)

Sunny days can get so hot so treat yourself and your loved ones by making these simple and delicious dessert trifles.

Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 6 - 8 servings


Shortbread Cookie:

  • 1/4 cup coconut cream *see note
  • 3/4 cup 1 1/2 sticks vegan "butter", softened
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons vanilla extract
  • 2 cups flour

Lemon Pudding:

  • 1 1/2 cups plant-based milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1 cup coconut cream *see note
  • 1 1/2 teaspoons vanilla extract
  • 4 medium lemons

Whipped Cream:

  • 1 can dairy free whipped cream
  • 3 - 4 cups fresh raspberries
  • lemon slices and mint leaves for garnish optional



Shortbread Cookie:

  1. Preheat oven to 325 degree F (160 C) and grease an 8x8 inch or 11x7 inch glass pan with butter. Cream "butter" and sugar together in the bowl of a stand mixer fitted with beater. Add cream, salt, and vanilla and mix until smooth, then add flour and mix in on low speed until combined into a smooth dough. Now press into your prepared pan in an even layer and bake for 10 to 12 minutes until the top is golden brown.

Lemon Pudding:

  1. Juice and zest the lemons (you should have about 1/3 cup juice and 3 tablespoons zest) Whisk sugar, salt, lemon juice and zest, and milk in a large mixing bowl. Slowly whisk in cornstarch until very smooth.
  2. Pour mixture into a saucepan and bring to a boil, stirring constantly, over medium heat until the first bubble pops and splutters. Turn off heat and continue stirring rapidly as it will start to get really thick, then remove from heat and stir in coconut cream and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if your pudding is smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film.
  3. Allow it to cool until you can handle the bowl comfortably without burning your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for aboout an hour to chill it faster.)


  1. Once your pudding has cooled, use a sharp knife to cut the shortbread into small cubes. Layer your pudding, raspberries, whipped cream, and shortbread in individual glasses or one large dish. Garnish with lemon slices and mint leaves. Cover and refrigerate trifles if not serving immediately.

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.