Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, whisk together the almond and coconut flour and baking powder. Stir in almond extract, milk, and maple syrup.

Drop in the solid coconut oil and quickly crumble through the mixture using your fingers. (Similar to what you do when making a pie crust.)

Once oil is dristributed throughout dough in smaller than pea size pieces, begin to form crumbly dough into a ball.

Flour the counter with some more coconut flour and dump the dough out of the bowl. Roll dough out until about 1/4 inch thick. Cut out 3" circles and place on a greased cookie sheet. (Should make about 6 pieces.)

Bake shortcake in the oven for 10-15 minutes or until golden brown around the edges. Let cool on a rack on the counter.

Meanwhile, cut the greens off of the fresh strawberries and slice. Set aside.

To make the coconut whipped cream: scoop the top cream layer off of the chilled can of coconut milk. Place in a chilled mixing bowl and beat on high with a blender until it begins to get a little fluffy and forms soft peaks. (Add a teaspoon of maple syrup to the cream before beating if you want it a little sweeter.)

Assemble strawberry shortcakes by layering cake with strawberries and coconut whipped cream.