In a mixing bowl, mix together, eggs, lemon, butter, honey and vanilla.
Add in the coconut flour, cinnamon, baking soda and salt.
Put the shortcake mixture in the fridge for 15 minutes (if you skip this step, the shortcakes will be thin and flat like a pancake. Still yummy, but definitely not as pretty!).
Preheat the oven to 350 degrees F.
Drop 8 heaping spoonfuls of dough onto a parchment lined (or greased) cookie sheet in 8 equal size portions.
Bake for 15 minutes or until lightly golden.
For the whipped cream:
Scoop just the thick, hardened cream out of the refrigerated can of coconut milk (save the coconut liquid for smoothies!) and whip with a hand or stand mixer until nice and fluffy. Store the whipped coconut cream in the fridge until you are ready to use it.
To serve (makes 4 strawberry shortcakes):
Top 4 of the shortcakes with a dollop of whipped coconut cream.
Add ½ cup of strawberries on top of each whipped cream topped shortcake.
Add another shortcake on top of each one.
Add another dollop of whipped coconut cream and enjoy!
If you can tolerate dairy, fresh whipped cream using heavy whipping cream (instead of coconut cream) is super delicious, too :)
Recipe by Primally Inspired at https://www.primallyinspired.com/paleo-strawberry-shortcake/