This Gluten Free Strawberry Shortcake is fluffy, tender and a healthy remake on the classic summer dessert. It's easy to make with fresh strawberries, coconut whipped cream and gluten free biscuits. Paleo, dairy-free, grain-free, low carb with keto sweetener options.
Add the eggs, coconut oil, liquid sweetener and vanilla and mix until combined and a dough is formed. Add a little bit more flour if the dough seems too sticky.
Divide into 6 equal portions and roll into a ball then use a 1/4 cup dry measuring cup or your hands to shape into a round shortcake biscuit. Place biscuits on the baking sheet and use your hand to press down gently.
Bake in preheated oven for 13-16 minutes or until the centers are cooked and the tops start to crack.
Remove from the oven and allow to cool completely.
Carefully slice each biscuit in half. Spoon some whipped coconut cream on the bottom half and top with strawberries. Place the top half on top of the biscuit then layer with more whipped cream and strawberries.
Repeat with remaining biscuits and serve immediately.