Sponge cake:

• 6 large eggs (separated)
• 1/2 cup pure maple syrup or honey
• 1/2 tsp almond extract
• 1 tsp vanilla
• 3/4 cup flour (90 g)
• 1/2 tsp cream of tartar
• 1/4 tsp salt

In a mixing bowl beat egg whites, cream of tartar, and salt until peaks form and they are very frothy

In a separate bowl mix egg yolks, maple syrup, almond and vanilla extracts until creamy

Gently fold the yolk mixture into the white mixture, being careful not to deflate

Sift in the flour and carefully mix

Pour batter into a parchment lined pan

Bake at 350 for 25 minutes

Cool completely then cut into small chunks

Cheesecake cream:

• 8 oz cream cheese softened (Tillamook has the best ingredients)
• 1/3 cup maple syrup or honey
• 1 tsp vanilla
• 1 1/2 cups heavy cream

Start by making whip cream by beating heavy cream with a mixer until it’s completely whipped

In another bowl whisk cream cheese, sweetener, and vanilla

Add the whipped cream to the cream cheese mixture and mix until combined

Strawberries:

• 2 lbs of strawberries
• 2 tbsp maple syrup
• 1 tsp lemon juice

Add diced strawberries to a bowl with maple syrup and lemon juice and mix

Let sit for 15 minutes to release juices

Once everything is prepped start assembling the trifle

Add a layer of cake, a layer of whipped cream filling, and a layer of strawberries

Repeat until completed

Finish with strawberries on top

Chill overnight or for a few hours before serving