Juicy strawberries get macerated in honey until they turn syrupy and jammy, then piled onto tender almond flour biscuits with a delicate golden crust. The biscuit dough comes together quickly with tapioca starch and coconut oil for structure and a light, cakey crumb, then bakes up in under 20 minutes. Crowning each one is a billowy coconut whipped cream, whipped from chilled coconut milk until it holds soft, glossy peaks. Every layer here — the fruit, the biscuit, the cream — is built from real, wholesome ingredients you can actually picture on your counter. It's a bright, summery dessert that comes together fast and feels like a proper celebration. This version is a genuinely solid pick for a dairy free spread, no asterisks needed.
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Toss the sliced strawberries with 2 tbsp honey in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the mixture is syrupy.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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