Strawberry Shortcake Skillets

0 Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
1 Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
2 Grease two 6” oval skillets with the coconut oil.
3 Using a #40 scoop (or just a big spoon that equals about 2 tablespoons), drop balls of the dough into the greased skillets. You should get about 7 drop biscuits for each dish. Sprinkle the top of the biscuits evenly with the coconut sugar.
4 Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
5 Let cool then top with the strawberries and coconut whipped cream.
6 In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
7 Set covered in the refrigerator for at least 30 minutes before serving.
8 Add the hardened coconut cream from the can of full-fat coconut milk to a chilled mixing bowl with the honey and vanilla extract. Beat on high for 5-7 minutes, or until stiff peaks form.
9 Store in the refrigerator until just before serving.