Juicy strawberries get macerated in honey and a bright hit of lemon juice until they turn syrupy and jammy, ready to spoon over warm biscuits. Those biscuits come together from almond flour and tapioca starch, cut with solid coconut oil for a flaky, tender crumb and baked until golden at the edges. Chilled coconut cream gets whipped into a light, billowy topping sweetened with maple syrup and vanilla, standing in beautifully for the classic dollop of whipped cream. Layer it all together — split biscuit, spoonfuls of juicy berries, a cloud of coconut whip — and you've got a dessert that feels indulgent while sticking to real, whole-food ingredients throughout. It's a fantastic warm-weather bake for a Paleo table, and the components can be made ahead so assembly takes minutes.
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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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