Scroll down for Today’s Recipe: Strawberry Shortcake Trifle
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Recipe of the Day: Strawberry Shortcake Trifle
Ingredients•
1 1/2 cups Almond Flour•
1 teaspoon Baking Powder•
3 cups Coconut Cream•
4 tablespoons Xylitol•
2 large Eggs (Whole)•
4 teaspoons Vanilla Extract•
4 tablespoons Sugar Free Apricot Preserves•
2 cup sliceds Strawberries•
1 ounce Almonds•
3 tablespoons Unsalted Butter
Directions
1. Preheat oven to 350°F. Spray a sheet pan with non-stick spray and set aside.
2. In a food processor, pulse the almond flour, baking powder and 2 teaspoons xylitol until mixed. Add the cold butter and pulse until it becomes crumbly. Add the eggs and 3 tablespoons of coconut cream and pulse until the mixture is thoroughly combined, about 30 seconds.
3. Drop about 2 tablespoons mixture onto the sheet pan making 12 rounded biscuits. Bake for 20 minutes until tops crack and are golden on the edges. Allow to cool.
4. In a medium bowl beat the remaining cream, 2 tablespoons xylitol and 2 teaspoons vanilla extract until soft peaks form, about 3 to 4 minutes. Place one-third of the coconut cream in a small bowl and set aside.
5. Whisk 2 tablespoons xylitol and 2 teaspoons vanilla extract into coconut cream. With a rubber spatula, gently fold cream cheese into the remaining two-thirds of the coconut cream until well combined. Set aside.
6. Cut biscuits in half. Spread each with about 1 teaspoon jam, then cut into 1-inch pieces.
To assemble:
1. Spread one-third of the biscuit pieces on the bottom of a 2-quart glass dessert dish.
2. Spread half of the coconut cream mixture over biscuit pieces and top with 1 cup strawberries. Repeat.
3. Scatter remaining biscuit pieces over last layer of berries. Cover with reserved coconut cream. Top with remaining berries and scatter the toasted almonds on top.
4. Chill for 1 hour for flavors to blend.
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