Tiger Nuts Strawberry Shortcake Trifle

Tiger Nuts Strawberry Shortcake Trifle

This 10 ingredient strawberry shortcake trifle is made with pantry staples, which makes it easy and simple to put together.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes


For the Strawberries:
- 1/3 cup water kefir
- 1 ½ pounds strawberries (stems removed and quartered)
- 2 tbsp. finely ground coconut sugar

For the Shortcake:
- 3 tbsp. coconut sugar
- ½ tsp. fine sea salt
- 2 ¼ tsp. baking powder
- Coconut oil for greasing the pan
- 2 cups Premium Organic Tiger Nuts Flour
- 1 ½ cups full-fat coconut milk
- ½ tsp. baking soda

For the Whipped Cream:
- ¼ cup organic powdered sugar (sifted)
- 2 cans full-fat coconut milk (14 ounce cans, each. Refrigerated for 24 hours)
- Pinch of fine sea salt


  1. To make the shortcake, preheat the oven to 400F.
  2. Grease an 8-inch square baking dish with coconut oil.
  3. Take a medium mixing bowl and combine the baking powder, flour, baking soda, salt and coconut sugar together.
  4. Add in the coconut milk and mix until combined. Make sure you don’t overwork the mixture.
  5. Transfer to the baking dish and smooth from the top to have an even layer.
  6. Bake for 20-22 minutes or until golden.
  7. Allow the shortcake to cool for 10 minutes in the pan and then gently remove and place on a cooling rack to cool completely.
  8. While the cake is cooking, make your strawberries by placing the berries in a mixing bowl and add in the water kefir and coconut sugar. Stir occasionally for 30 minutes.
  9. Prepare the whipped cream by opening the cans of coconut milk and scooping out the top layers of solid coconut cream into a bowl of a stand mixer (you don’t need the coconut liquid, so save it for a smoothie).
  10. Mix the cream, salt and powdered sugar on low speed until combined. Then, switch to high speed and blend for 1-2 minutes until light and fluffy.
  11. Assemble your trifles: slice the shortcake into bite-sized cubes. Add the shortcake pieces into small jars or mini trifle dishes and then spoon the strawberries mixture on top.
  12. Next, add a generous dollop of coconut whipped cream and if there is still room left, repeat the steps.
  13. Serve immediately.

If you have used our Tiger Nuts Flour, Oil or Tiger Nuts in a recipe, and have pictures too, please email them to us at nuts@tigernutsusa.com. They may get published in our newsletter or added to the website.Stay Healthy! The Team at Tiger Nuts

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