Southern Strawberry Shortcake Trifle

Layers of buttery almond flour shortcake, silky whipped cheesecake filling, and fresh strawberries come together in this beautiful Southern dessert that's perfect for family gatherings and holidays.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350°F. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and monk fruit sweetener.

Step 2

2. In a separate bowl, mix the eggs, melted butter, sour cream, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Step 3

3. Spread the shortcake batter evenly into a greased 9x13-inch baking dish. Bake for 20–22 minutes, or until set and lightly golden. Cool completely, then cut into 1-inch cubes.

Step 4

4. While the shortcake cools, combine the sliced strawberries, monk fruit sweetener, and lemon juice. Let stand for about 20 minutes so the strawberries release some of their natural juices.

Step 5

5. For the cheesecake filling, blend the monk fruit sweetener until fine and powdery. Beat the softened cream cheese until smooth, then beat in the finely blended sweetener and vanilla.

Step 6

6. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Step 7

7. To assemble, place a layer of shortcake cubes in the bottom of a trifle dish. Top with a layer of cheesecake filling, followed by strawberries and a little of their juice.

Step 8

8. Repeat the layers until the dish is full, finishing with cheesecake filling and fresh strawberries on top.

Step 9

9. Cover and refrigerate for at least 2 hours before serving.

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