Strawberry Shortcake Trifle
- 1½ cups Almond Flour
- 1 tsp Baking Powder
- 3 cups Coconut Cream
- 4 tbsp Xylitol
- 2 large Eggs (Whole)
- 4 tsp Vanilla Extract
- 4 tbsp Sugar Free Apricot Preserves
- 2 cups sliced Strawberries
- 1 oz Almonds
- 3 tbsp Unsalted Butter
- Preheat oven to 350°F. Spray a sheet pan with non-stick spray and set aside.
- In a food processor, pulse the almond flour, baking powder and 2 tsp xylitol until mixed. Add the cold butter and pulse until it becomes crumbly. Add the eggs and 3 tbsp of coconut cream and pulse until the mixture is thoroughly combined, about 30 seconds.
- Drop about 2 tbsp mixture onto the sheet pan making 12 rounded biscuits. Bake for 20 minutes until tops crack and are golden on the edges. Allow cooling.
- In a medium bowl beat the remaining cream, 2 tbsp xylitol and 2 tsp 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.
- Whisk 2 tbsp xylitol and 2 tsp vanilla extract into coconut cream. Spread each with about 1 tsp jam, then cut into 1-inch pieces.
- Spread one-third of the biscuit pieces on the bottom of a 2-quart glass dessert dish.
- Spread half of the coconut cream mixture over biscuit pieces and top with 1 cup strawberries. Repeat.
- 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. Chill for 1 hour for flavors to blend.
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