Juicy strawberries get macerated in honey and a splash of lemon juice until they turn syrupy and jammy, ready to spoon over warm, golden almond flour biscuits. Those biscuits are tender and slightly crumbly, built from a simple mix of almond flour, tapioca starch, and coconut oil for a rich, short crumb. The real showstopper is the coconut whip: full-fat coconut milk chilled overnight, then beaten into billowy, cloud-like peaks with maple syrup and vanilla. Layered together, you get a stack of tender biscuit, glossy fruit, and airy whipped topping in every bite. This one is a fantastic pick for a dairy free dessert table, especially in strawberry season when the fruit needs almost nothing to shine. Serve it right away while the whip is cold and the biscuits are still a little warm for the best contrast in temperature and texture.
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The night before (or at least 8 hours ahead), place the 2 cans of full-fat coconut milk in the refrigerator upside down so the cream separates and rises to the bottom of the can.
Combine the sliced strawberries, honey, and lemon juice in a medium bowl and stir to coat. Set aside at room temperature for 20–30 minutes, until the berries release their juices and the mixture is syrupy.
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