Grain Free Strawberry Shortcake Trifles

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Ingredients

Shortcake
• 3 eggs
• 1 1/4 cup full fat coconut milk (the kind that you have to buy in a can)
• 1/4 cup honey
• 2 teaspoons vanilla extract
• ½ cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
Strawberry filling
• 3 cups very ripe diced strawberries
• 2 tbsp lemon juice, freshly squeezed
• 2-3 tbsp sugar

Instructions

1. Preheat oven to 350.
2. Mix all the wet ingredients (no need to pull out the mixer, you can easily mix this by hand.)
3. Add the coconut flour and allow it to sit for a few minutes to thicken up.
4. Add salt and baking soda.
5. Fill greased muffin tins 3/4 of the way full then bake for 20 minutes.
6. Allow to cool then slice into chunks and layer with strawberry filling (recipe below) and whipped cream.
7. Enjoy!
Strawberry Filling:
8. Place the strawberries, lemon juice, and 2 tbsp. of the sugar in a medium sauce pan over medium heat.
9. Smash the strawberries a bit to release some of their juices.
10. Bring them to a simmer, then cook for 5 minutes, stirring occasionally.
11. Pour into a bowl and allow to cool before using.