Instructions

1. Preheat the oven to 350°F. Grease a 12-cup shallow muffin pan with coconut oil. (Alternatively, use a traditional 120cup muffin pan and just fill it less.)
2. In a large bowl, beat the eggs and sweetener until light and fluffy. Add melted coconut oil and vanilla, then beat again.
3. Fold in the almond flour and baking soda until just combined.
4. Spoon a heaping tablespoon of batter into each muffin cup and spread out. 
5. Bake for 10-15 minutes or until lightly golden and springing back to the touch.
6. Remove from the oven and allow to cool for 10 minutes in the pan before removing and finish cooling on a baking rack.
7. Meanwhile, dice the strawberries and set aside.
8. Once the cakes are cooled, begin making the coconut cream. Take the coconut milk out of the fridge, scoop out the cream on the top, and place in a bowl. You will not be using the water at the bottom of the can, so save it and add it to something else like a smoothie!
9. Using a hand mixer or stand mixer, beat the coconut cream for 2-3 minutes until it is fluffy and forming peaks.
10. Add sweetener to the cream and beat to combine.
11. Add a heaped tablespoon of whipped coconut cream to the top of 6 cakes. Follow with a spoonful of diced strawberries and then top with another cake. Add an extra bit of cream and strawberries to the top, if desired. You should end up with 6 strawberry shortcakes.
12. Best served and enjoyed immediately!