Name: Patriotic Vegan Shortbread Trifle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 teaspoon vanilla extract; ¼ cup brown sugar; 4 oz vegan butter; ¾ cups all-purpose flour; 2 cups vegan whipped cream; vegan chocolate sauce; 1 cup blue and red vegan m&m

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With only 7 ingredients only a few steps, these creamy and over the top Patriotic Vegan Shortbread Trifle are perfect for your dessert table for 4th of July! You get various delicious textures in one dessert – creaminess, crunch, and that awesome chocolate flavor!

Shortcake trifles are popular during the 4th of July when it comes to desserts. One of the easiest to do plus the pretty look it brings to any 4th of July dessert table is always impressive.

It is because of the colorful layers of delicious ingredients and the symbolic American flag that we use to top off the celebration dessert.

Tips and Variations:

If you are in a hurry and would want to use pre-made vegan whipped cream, you can source them out in vegan stores.
Are you a fan of cute garnishings in your desserts? You can use slices of fresh strawberries, cranberries, or even shavings of dark chocolate on top of your Patriotic Vegan Shortbread Trifle. Yum!
You can substitute the all-purpose flour with almond flour to make it even more vegan.
Did you run out of chocolate for the chocolate sauce? Use homemade caramel sauce instead! I am sure it will work perfectly delicious, too!

Ingredients You’ll Need:

Ingredients for Shortbread Cookies

vanilla extract
brown sugar
vegan bytter
all-purpose flour

Ingredients for Trifle

vegan whipped cream
vegan chocolate sauce
blue and red vegan m&m

How to Make Shortbread Cookies:

Preheat the oven to 325 degrees F and line baking sheets with parchment paper or a baking mat.

In a medium bowl, whisk the vanilla extract, butter, and the sugar together until well combined:

The dough will look like play-dough, like so:

Roll the cookies into a small ball:

Then place on the baking sheet and using a fork, lightly press each ball:

Bake for 15 – 20 minutes or until the bottom is slightly golden brown. Allow to cool for 5 minutes on the baking sheet, then transfer to a cookie rack:

Preparing the Trifle:

Prepare 4 containers. Evenly layer the bottom layer with shortbread cookies:

The second layer whipped cream:

The third layer is the chocolate sauce and the last is the M&Ms. Repeat one more time to fill up your glass near its brim:

Store in refrigerator and serve cold. Place your decorative flags just before serving.

Frequently Asked Questions:

Q: What kind of flour can you use to make shortcake biscuits?

A: For this recipe, I used all-purpose flour but you can substitute it with other kinds of flour according to your liking.

Q: Would I be able to use gluten-free flour for this recipe?

A: Yes, sure you can as long as you follow the correct measurement of the flour.

Q: Would this recipe work for cookie cutter shapes?

A: I have not tried using this dough for cookie cutter shapes but with the consistency of the dough, I am sure it will work well with cookie cutter shapes.

Q: Can the dough be made ahead of time and kept in the refrigerator?

A: Yes, you can make this dough ahead to save you some prep time.

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