Food and Recipes Desserts No Bake Strawberry Trifle Is A Sweet Layered Sensation Be the first to rate & review! Inspired by the classic British dessert Eton mess, this strawberry trifle wows with layers of macerated berries and crisp meringue cookies combined with lime-flecked coconut whipped cream. The bright flavors of citrus and toasted coconut give this dessert a light and refreshing twist. It would be perfect for spring parties, Easter lunch, or summer potlucks, served alongside other fresh flavors of the season. However, this trifle is not a make-ahead dessert candidate. It should be served as soon as the cookies and whipped cream are combined so everyone can enjoy the mix of crunchy and creamy textures before the cookies soften. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Published on May 5, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 20 mins Total Time: 30 mins Servings: 10 Caitlin Bensel; Food Stylist: Torie Cox Ingredients 2 lb. fresh strawberries, hulled and halved lengthwise 1/4 cup packed dark brown sugar 2 1/4 cups heavy whipping cream 1/3 cup cream of coconut (from 1 [13.66-oz.] can) 1 1/2 tsp. grated lime zest (from 2 limes) 4 cups meringue cookies, broken into about 1/2-inch pieces 1/2 cup toasted sweetened flaked coconut Directions Macerate strawberries: Stir together strawberries and brown sugar in a medium bowl; let stand 10 minutes. Using a fork, crush about half of the strawberries in bowl. Stir; set aside. Caitlin Bensel; Food Stylist: Torie Cox Make coconut-lime whipped cream: Beat whipping cream, cream of coconut, and lime zest in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Caitlin Bensel; Food Stylist: Torie Cox Gently fold in meringue cookies. Caitlin Bensel; Food Stylist: Torie Cox Assemble trifle: Spoon one-third of the strawberry mixture (about 1 cup) into a 3-quart trifle dish. Caitlin Bensel; Food Stylist: Torie Cox Top with half of the meringue mixture (about 3 cups). Caitlin Bensel; Food Stylist: Torie Cox Repeat layers: Repeat layers once. Top with remaining strawberry mixture. Sprinkle with toasted coconut. Serve immediately. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print