Juicy strawberries get macerated in honey and a splash of lemon juice until they turn syrupy and jammy, ready to spoon over a tender, golden biscuit base built on almond flour and tapioca starch. Those biscuits bake up crisp on the outside with a soft, cakey interior, thanks to a quick pastry-cutter technique that keeps little pockets of fat throughout the dough. The real showstopper is the coconut whip: full-fat coconut cream, chilled overnight and beaten until light and cloud-like, sweetened with just a touch of maple and vanilla. Stacked together — biscuit, fruit, whip, biscuit — this is a dessert that feels indulgent but comes together with pretty straightforward pantry staples. It's a lovely make-ahead-friendly treat for warm weather gatherings, and it's a genuinely solid choice for a gluten free spread. Serve it right away while the biscuits are still a little warm and the whip is billowy — that's when it truly shines.
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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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