Preheat the oven to 375 degrees.

Dice 1 cups worth of strawberries.

In a small bowl, put 2tsp of vanilla and 2 tsp of honey on top of the diced strawberries and mix well. Set aside.

In a medium bowl, mix the almond flour, coconut flour, baking powder, baking soda, and salt together with a fork. Mix well.

In another medium bowl, mix the milk, coconut oil, eggs, and 1/2 cup of honey with an electric mixer.

Add the flour mixture to the milk and eggs mixture and mix with an electric mixer until everything is blended and thickens.

Add the small bowl with the strawberries to the mixture and stir with a fork until everything is evenly mixed.

Scoop 2 tbs of the dough onto a baking sheet covered in a cooking mat.

Mold the dough into a flat oval shape and repeat until the rest of the dough is done. There should be enough dough to make about 14 little shortcakes.

Cook for 20 minutes on a lower oven rack, the tops of the shortcakes will be browned.

Let cool on the sheet for 10 minutes.

The whipped cream recipe is in the post. :)