Gluten Free Strawberry Shortcake

For the shortcakes:
Preheat oven to 350ºF. Line a baking sheet with parchment paper or tin foil and set aside.

In a medium mixing bowl, combine almond flour, baking powder, and kosher salt. Set aside. In another medium bowl, combine coconut oil, applesauce, honey, almond milk, and eggs. Whisk together until well combined. Add the wet mixture to the dry mixture until thoroughly combined.

Scoop out a large spoonful of the batter and gently roll into a small ball using your hands. Repeat with remaining dough until you’ve made 6 balls. Place the dough balls on the parchment-lined baking sheet, approximately 2 inches apart. Place into the refrigerator for 15 minutes to allow the balls to firm up.
Gently flatten each ball using the palm of your hand.

Bake for 10–15 minutes, until golden brown on top and a knife or toothpick inserted into the center comes out clean.

For the strawberries:
Place sliced strawberries into a medium bowl and sprinkle coconut sugar over them. Toss to fully coat strawberries with sugar and set aside. As the strawberries sit, they will release juices.

For the whipped topping:
Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best). Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use. Add the coconut cream to a stand mixer, followed by the maple syrup, vanilla extract, and salt. Beat on high speed using a whisk attachment until the cream is fluffy and stiff ridges have formed.

To assemble the strawberry shortcakes:
To serve, slice a shortcake in half and set the top aside. Layer the bottom half of the shortcake with a handful of the sweetened strawberries. Place a dollop of the whipped cream over the strawberries, followed by the top of the shortcake. If desired (and I totally recommend), you can garnish with another dollop of the whipped cream and a strawberry on top.

Note: 1 quart is the same as 1½ pounds, or 4 cups fresh strawberries.