Shortcake 

1. Preheat oven to 350 degrees.
2. Mix coconut flour, salt and baking soda together in a bowl.
3. Add melted coconut oil and mix well with a hand mixer.
4. In a separate bowl, whisk together eggs, honey and vanilla.
5. Add to the dry ingredients and beat with the hand mixer until well combined and thick.
6. Scoop ¼ cup portions and place them about 2″ apart on baking sheet lined with parchment paper. Flatten the tops very gently with the palm of your hand. You’ll get about 6 cakes.
7. Bake for 10-15 minutes until lightly golden around the edges.
8. While the shortcakes are baking and cooling make the Marinated Strawberries.
9. Cool cakes completely.
10. Once cooled slice in half horizontally, so you have a bottom and a top.
11. Put a scoop of marinated strawberries (or plain sliced strawberries) on the bottom half with some of the juices.
12. Add dollop of coconut whipped cream. Put the top of the cake back on.
13. Add another bit of coconut whipped cream and a few sliced strawberries.
14. Serve immediately.

Marinated Strawberries

1. Slice 1/2 pound of the strawberries and put into bowl.
2. Add honey and lemon juice, stir.
3. Allow to sit and marinate while cake is baking and cooling to release the juices, about 20 minutes.*