1) Make the coconut cream 6-8 hours ahead of time by blending the coconut cream with tapioca flour and chilling. This step is important to allow the cream to thicken.

2) When ready to make the shortcake, preheat the oven to 350ºF. Prepare a baking dish by greasing it with coconut oil and then set aside.

3) In a small bowl, sift together the coconut flour, baking powder and salt.

4) In a separate larger bowl, whisk the eggs with the coconut milk, coconut oil, coconut nectar and vanilla extract. Slowly fold the dry ingredients into the wet ingredients.

5) Transfer the batter into the baking dish. It will be thick and wet. Using a spatula, spread the batter out in an even layer.

6) Bake 20-22 minutes until edges are browned and cake is set. You should be able to insert a toothpick clean in the middle when done.

7) Remove from the oven and cool 30 minutes to 1 hour.

8) While the shortcake cools, chop the berries. To assemble, scoop the coconut cream onto the shortcake and spread evenly. Top with strawberries.