Strawberry Chocolate Trifle

Strawberry Black Forest Trifle

Strawberry Black Forest Trifle

Strawberry Trifle

So as I was scrolling through some recent posts on the main FaceBook page for Trim Healthy Mamas, I saw this little beauty and immediately knew I had to give it a go. Chocolate, cream and strawberries – yummy! What a perfect cake for Dad’s birthday dinner tonight. Granted there is no jelly or custard, but it still tastes  awesome. 

The recipe was created by a sweet, fellow  Trim Healthy Mama in America, Mrs Criddle. You can see the recipe on Mrs. Criddles Kitchen here. To see the recipe using Australian ingredients and measurements go here.

An amazing woman with some great recipes on her blog and even more amazing is that she created this dessert just days after giving birth to her latest baby.

From Mrs Criddles website:

“I dreamed this one up while resting from giving birth almost two weeks ago.  I’ve been itching to get back into the kitchen!  Ok, so what sets this apart from all the other Trifles?  Well, it’s completely sugar free, yes it is!!  Let me tell you, this DOES NOT taste like a “healthy” dessert!  I love making my husband’s eyes pop open with delicious desserts that won’t spike his blood sugar and give you that sugar crash!  Following Trim Healthy Mama we have changed our way of eating but not in a boring tasteless way, that’s for sure!!  I cannot recommend the Trim Healthy Mama book enough!  It has changed my lifestyle and health for the BEST!  I will blog about my Trim Healthy Mama pregnancy and my 1 year Trimaversary soon!  But for now, lets get back to this dessert!!

I started out using my German Chocolate Cake recipe but tweaked it for the BETTER and made it a little easier by microwaving the unsweet dark chocolate instead of using a double boiler (you can do it that way if you don’t want to use the microwave). Then I added the 0% Greek Yogurt & Almond Milk to it and mixed well.
Melted Chocolate

Next, I put together the almond cake batter. (I used almond meal, instead of almond flour because I find it cheaper that way at Trader Joe’s but use almond flour if you have it)
Almond Batter

Now, for the sweetener I used the THM Sweet Blend!!! I am so so so happy with it! If you don’t have it replace with your favorite plan approved sweetener but here is a link to the Trim Healthy Mama site where you can purchase the THM Sweet Blend and their THM Stevia. Let me just tell you really quick why I love the THM Sweet Blend… it tastes so good! I have been using it in everything. I bought 2 bags of the Sweet Blend the day it came out. I just finished my first bag on this dessert. WOW! That’s a couple months of use in one bag. I was buying Truvia every week at $5 something for 9.8 oz… crazy! The THM Sweet Blend is a 1 lb bag for $9.99 plus shipping but it takes WAY less to sweeten anything!!! I would say 1/3 or 1/4 of a cup to a cup of Truvia! Such GREAT quantity and price! And my husband likes it! Now, that’s a big deal!! He doesn’t care for Truvia and can tell when I bake with it. But I used this Sweet Blend and a couple of droppers of liquid stevia (which I would just add a teaspoon or so more of the THM Sweet Blend next time) and my husband LOVED LOVED it!

( A note for Aussie Mamas: I used Stevia Sweet Blend and the English Creme flavoured stevia drops sold in my shop – you will find these so useful to flavour just about everything)

After that, I mixed the almond batter with the chocolate mixture.
Chocolate Almond Batter

Poured half the batter in 2 round cake pans that I sprayed with coconut oil spray.
Cakes Batter

Bake and allow to cool completely!

While this bakes, washed and cut up about 2 cups of strawberries (more if needed). Add your sweetener to it and mix. Allow to sit while the cake bakes and cools.

To build that trifle, cut up in chunks the cooled cakes. Place one of the cakes in the bottom of the trifle dish.
Cakes Bites

Next and half of the strawberry mixture to the top of the cake.
Strawberry Chocolate Layer

Mix up the whipped cream. Put half on top of the strawberries and cake in the Trifle dish.
Whipped Cream
Layer Whip

Repeat the above steps, adding the whipped cream last to the top. You can add 85% dark chocolate shavings on top if you want or even my Almond Candied Crunch to the top.
Strawberry Trifle

If you can, cover with plastic wrap and put into the fridge for 30 minutes to an hour to allow all the liquid to soak into the cake making this delicious almost cakey pudding texture! If you cannot wait, just dig right in! This would be an S dessert but it has plenty of protein in it with the almond meal and greek yogurt! It does NOT have any “sugar coma effect” and this feeds at least 8 but more like 10 people! What a pretty dessert and perfect for a party!! ENJOY!!
Bowl of Trifle


Strawberry Black Forest Trifle
Serves 8
A perfect dessert to take to a summer party, get together, graduation! It’s sugar free and DELICIOUS!!!
Cook Time
35 min
Cake Batter
  1. 2 1/2 cups of almond flour (or meal which is what I used)
  2. 6 eggs
  3. 2 sticks of butter softened ( 1 stick is 113g )
  4. 1 cup of 0% Greek Yogurt
  5. 1/2 cup of almond milk (unsweetened)
  6. 1- 4oz bar of unsweet dark chocolate ( 1 oz is 28g)
  7. 1/4 cup of THM Sweet Blend (if you do not have this, try using 1/2 a cup of more of Truvia)
  8. 2 to 4 droppers of stevia (or just use a teaspoon more of the Sweet Blend)
  9. 2 tsp of vanilla
  10. 1 tsp baking soda
  11. 3/4 tsp of baking powder
  12. 1/2 tsp salt
  1. 2 to 3 cups of chopped strawberries
  2. 2 tsp THM Sweet Blend
Whipped Cream
  1. 1 cup of heavy whipping cream
  2. 1 to 1 1/2 tsp of THM Sweet Blend
  3. 1 tsp vanilla
  4. 85% dark chocolate shavings (optional)
  1. Melt the chocolate in a microwave save bowl for 30 seconds at a time till completely melted. Add the greek yogurt and almond milk. Mix completely.
  2. In a big bowl add the softened butter, sweetener, vanilla, and blend well.
  3. Add in eggs.
  4. Combine almond flour, baking soda, powder, & salt.
  5. Add to butter and eggs. Mix well.
  6. Add the chocolate mixture to the almond flour batter.
  7. Blend well.
  8. Pour into 2 round cake pans that have been greased.
  9. Bake for 35 minutes at 350 degrees or until your knife comes out clean.
  10. While the cake bakes chop up your strawberries and add sweetener and let sit.
  11. Allow the cakes to cool completely before taking out of pans.
  12. Whip up your whipped cream (put cream into a big bowl, add sweetener, and vanilla and mix until it forms whipped cream).
  13. Once cool, cut cakes into big chunks and place one at the bottom of the trifle dish.
  14. Pour half of the strawberry mixture on the cake.
  15. Add half of the whipped cream to the top of the strawberry mixture.
  16. Repeat.
  17. You can add the shaved dark chocolate to the top and fresh strawberries if you would like or even the almond candied crunch to the top.
  18. Cover and place in the fridge for an hour so all the cake soaks up the delicious strawberry juice and whipped cream!
  19. Serve it up and enjoy
  1. This is a decadent S dessert EVERYONE will LOVE!!
By Sarah Criddle


  1. Hi Donna,
    I think 34 teaspoons of baking powder is a lot! I checked Mrs Criddles website and it should be ¾ teaspoon. Phew! LOL

    • Hi Sharon, I have corrected that thanks. So glad you didn’t put 34 tsps of baking soda in. Yuck!! Can you imagine the outcome? Even the chooks wouldn’t eat it. Did yours get devoured?

  2. Lian Peet

    Hi Donna, how much is two sticks of butter?
    I love trifle!

    • Hi Lian, 1 stick is 113g so two would be 226g although I most often throw in that extra to make it 230g or even 250g if I don’t think it will hurt the recipe. I hope you enjoy this trifle. We all LOVED it.


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