Preheat your oven to 350ºF. This step is essential as it ensures your shortcake bakes evenly. Take a moment to prepare your baking sheet by lining it with parchment paper to prevent sticking.
Next, let’s make the biscuit dough. In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and fine sea salt. Mix these dry ingredients well to ensure even distribution of the leavening agent.
Add the grass-fed butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout, which will create a tender shortcake.
In another bowl, whisk together the unsweetened applesauce, organic egg, and a splash of vanilla extract. Once combined, pour this mixture into the dry ingredients and stir until just incorporated. It’s okay if there are some lumps; you don’t want to overmix.
Divide the dough into 6 equal portions. Place them on your prepared baking sheet, spacing them apart. Bake for about 15 minutes, or until they are slightly puffed and golden brown on the bottom. Once done, let them cool completely on a wire rack.
While the shortcakes cool, it’s time to macerate your berries. In a medium bowl, combine the strawberries, honey, lemon juice, and the remaining vanilla extract. Stir gently and let them sit for at least 30 minutes. This process allows the strawberries to soften and release their juices, creating a delicious syrup.
Now, let’s whip the cream! In a bowl, add the coconut cream and whip it using an electric mixer until it becomes light and fluffy, which should take around 2 minutes. Once fluffy, add in the organic powdered sugar and whip for an additional minute until well combined.
To serve, cut the cooled biscuit in half. Place a generous scoop of the macerated strawberries along with their juices on the bottom half. Top with a dollop of the whipped coconut cream, and then place the top half of the biscuit over it. Serve immediately and enjoy the delightful layers of flavors!
