Cinnamon Biscuits and Preserves Trifle

What could be better than Loveless Biscuits and Preserves for dessert?

Servings: 12-15 Servings

Ingredients

• 1/2 batch Loveless Cafe biscuits (follow recipe for 1/2 bag)
• 4 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 3 cups heavy whipping cream
• 1/4 cup granulated sugar
• 2 teaspoons vanilla
• 1 pound fresh strawberries (hulled, cut into bite-size pieces)
• 1 tablespoon granulated sugar
• 1 1/2 cups Loveless Cafe Strawberry Preserves
• 1/8 cup toasted coconut (optional)
• 1/4 cup Loveless Cafe Spiced Pecans (optional)

Directions

1. Bake biscuits as directed on Biscuit Mix packaging; cool completely.
2. Finely crumble cooled biscuits with hands into a medium bowl.
3. Sprinkle 4 tablespoons sugar and the cinnamon over the biscuits; mix with hands.
4. In the bowl of a stand mixer fitted with the whisk attachment, place cream, 1/4 cup sugar, and the vanilla; beat on medium high until stiff peaks form, about 5 minutes.
5. Refrigerate until ready to use.
6. Place strawberries in a medium bowl; sprinkle with 1 tablespoon sugar; mix gently.
7. To assemble trifle, place about 1/3 of the biscuit mixture in the bottom of your bowl; press lightly to compact.
8. Sprinkle 1/3 of the strawberries, then 1/3 of the Loveless Strawberry Preserves, then top with a layer of whipped cream.
9. Repeat layers ending with whipped cream.
10. Top with toasted coconut and spiced pecans.
11. Store trifle in refrigerator until ready to serve.
12. Trifle is best served the same day it is made.