Step 1

First, make the shortcake bites. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

Step 2

Combine the cassava flour, coconut sugar, baking soda, and salt in a medium bowl and stir to combine. Add the shortening and cut into the flour mixture with a pastry cutter, until pea-sized granules form. Do not over mix. Set aside.

Step 3

Combine the coconut milk, lemon juice, and vanilla in a small bowl and whisk to combine. Add to the flour mixture and stir with a wooden spoon until just barely combined; mixture will be slightly crumbly.

Step 4

Transfer to a lightly floured countertop or cutting board and form gently into a large ball using your hands. Do not work the dough. Use a floured rolling pin to roll into a 2-inch thick puck. Use a floured biscuit-cutter or the opening of a small mason jar to cut one or two bites out of the dough. Press down only, don't turn your cutter. Transfer to the baking sheet, gently rework the dough, and continue until you have no more dough left (you should make about six 2-inch thick biscuits).

Step 5

Cook for 14 minutes, or until lightly browned. When finished, transfer to a wire rack to cool fully.

Step 6

When the biscuits are fully cool and you are ready to serve, make the cream. Open your can of coconut milk and carefully scoop only the firm creamy top layer into a medium bowl (it should be about ½ of the can of coconut milk if you use a brand like Arroy-D). Add the vanilla and maple syrup. Mix with a handheld mixer for 5 minutes, or until the cream develops some texture. (Note: coconut cream is notoriously fussy - make sure to use a truly creamy brand of milk, ensure it has sat undisturbed in the refrigerator for at least 3 days, and make sure all of your tools are cold when making this cream).

Step 7

Serve shortcake bites with a dollop of cream and fresh strawberries on top.