Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Dough: In a mixing bowl, whisk almond flour, coconut sugar, baking powder, and salt until combined.
Incorporate Butter: Cut in the butter until the mixture resembles coarse crumbs.
Mix Wet Ingredients: In a separate bowl, whisk eggs, almond milk, and vanilla. Slowly add this to the dry mixture and stir until dough forms.
Shape and Bake: Drop spoonfuls of dough onto the baking sheet, forming eight mounds. Bake for 22-25 minutes until golden brown.
Prep Strawberries: Toss the sliced strawberries with honey if desired and let them sit to release their natural juices.
Make Latte Whipped Cream: Whip heavy cream, powdered sugar, espresso powder, and vanilla until soft peaks form.
Assemble: Slice each shortcake in half. Layer with strawberries and top with a cloud of latte whipped cream.