Gluten-Free Chocolate Strawberry Shortcake

• 1 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 2 tablespoons cacao powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon Celtic sea salt
• 1/2 cup agave nectar
• 3 eggs
• Filling/Topping:
• 2 cups heavy whipping cream
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
3. Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.
4. Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
5. Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
6. Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.

blanched almond flour, coconut flour, cacao powder, baking soda, celtic sea salt, nectar, eggs, fillingtopping, heavy whipping cream, nectar, vanilla, fresh strawberries

Taken from www.allrecipes.com/recipe/261642/gluten-free-chocolate-strawberry-shortcake/ (may not work)