• Add the strawberries to a bowl along with the coconut sugar and mix well.
• Place the bowl in the fridge, and allow the fruit to sit for 30 minutes. You want to macerate the strawberries, allowing them to release their natural juices.
• Meanwhile, follow the steps below to bake the shortcakes/biscuits.
• Once the biscuits are done, slice them in half, place strawberries on the bottom half, making sure to also add a spoonful of the natural juices.
• Next, add a dollop of whipped coconut cream, whipped cream or creme fraiche on top of the berries.
• Place the top of the biscuit on the shortcake and serve.

Shortcakes (Biscuits)

• Preheat oven to 350F.
• Add the coconut flour and baking soda to a bowl and mix well.
• Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
• Next, add the eggs and continue to mix until well combined.
• Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
• Bake at 350°F for 20 minutes or until a toothpick comes out clean.