For The Strawberry Shortcake For the Coconut Whipped Cream

1. Preheat oven to 220C
2. Chill the bowl of your mixer or food processor.
3. In a large mixing bowl, mix flour, baking powder and salt together to form self-rising flour.
4. Cut flour and coconut oil together with a whisk, fork or pastry blender until mixture resembles course crumbs.
5. Add honey and coconut milk and stir until combined.
6. Knead dough a few times, being careful not to over-work.
7. Turn dough out on a floured surface and press out to 0.75 inches thickness with your hands, then cut into circles.
8. Transfer biscuits to a parchment-lined baking sheet & brush with coconut milk
9. Bake 8-11 minutes on the centre rack until lightly browned on the top. Leave to cool for a few minutes.
10. While the shortcakes are baking, make the whipped cream.
11. Pour off all excess liquid from the coconut cream and put the remaining cream into the bowl of a food processor or mixer. Add sugar and vanilla.
12. Whip until stiff peaks form.
13. Cut shortcakes in half and serve with sliced strawberries and whipped coconut cream.