Preheat oven to 350 when ready to bake.

Grease a pie pan with coconut oil to prevent sticking.

In a medium sized bowl, mix the almond flour, tapioca starch, and baking powder.

Now add in the maple syrup, vanilla, and melted coconut oil. Combine well until a firmer dough forms.

Pour the mixture into the greased pie pan. Press the mixture down evenly with your hands. Sprinkle on some cinnamon if desired.

Cover and place in the fridge until time to bake. When ready, bake at 350 for 17-20 minutes. Ovens vary so start checking at 17 minutes. The edges will be just slightly browned. If you end up slightly overcooking it like I have shown, slice it into 8 pie slices and remove from the pan right away. This will prevent it from cooking anymore. If you cook it just short of browned, you can leave it in the hot pan.

While the base is cooking or even well beforehand, prepare the whipped cream and strawberries.

Whipped Cream - Put a medium sized bowl in the freezer for 10 minutes. Once the bowl has chilled, scoop out the solid part of the refrigerated coconut milk (use the liquid part in a smoothie or curry), and add to the bowl. Using an electric mixer on low or just a fork if that's what you have, mix for about 2 minutes until you get a fluffier mixture. Now add in the ginger, maple syrup, lemon zest, lemon juice, and vanilla. Beat or mix for another 1-2 minutes.

Strawberries - Place thinly sliced strawberries in a bowl and add a spoonful of coconut sugar. Using a masher, roughly mash the strawberries until the sugar melds with them and they release their juices a bit more. They can sit covered on the counter until serving time, unless you want them cold. Then stick in the fridge.

Assemble the shortcake: Place a pie slice of cookie on a plate, add a scoop of strawberries on top, and drizzle or dollop on the whip cream. If the whip cream sits out, it becomes a bit more runny, but is still delicious. Enjoy!