Preheat oven to 350 degrees. Grease 3 ramekins or muffin tins with butter or coconut oil. In a large bowl, beat together melted butter (or coconut oil), honey, eggs and vanilla.

In another bowl, measure the coconut flour, baking powder and salt. Add the dry ingredients to the egg mixture and beat until well-combined and no lumps remain. Pour into 3 ramekins (leave room for the shortcakes to to rise).

Bake for 25-30 minutes or until the cakes are golden brown and a sharp knife inserted into the center comes out clean. Let cakes cool for 5 minutes then carefully remove from ramekins. Let cool completely on a wire rack.

While cakes are baking, slice strawberries into a bowl and add 2 tablespoons of sugar. Stir and let berries macerate until time to serve.

Next, whip your cream in a bowl and add a couple tablespoons of sugar and a teaspoon of vanilla. Refrigerate until ready to serve.

When cakes are cool and your ready to serve, split each cake in half. Place bottom half on a plate and spoon strawberries and juice over each cake. Top with a big dollop of whipped cream. Put the top half on, spoon another dollop of whipped cream and more strawberries. Enjoy!