Preheat oven to 350.
Line a baking sheet with parchment paper and set aside.
If using fresh strawberries, slice and place in a medium bowl and mix with the maple syrup. Set aside.
If using frozen strawberries, place a small pot on the stove over low heat and add the frozen strawberries and maple syrup.
Stir for 4-5 minutes until the berries soften, using your spoon to mash the berries.
Add the tapioca/arrowroot and mix together well.
Remove from heat and set pot aside.
To prepare the shortcakes, add the dry ingredients to a bowl, mixing together well.
Next add the honey, coconut oil and eggs. a dough will form.
Form six balls with your hands and place onto the tray.
They should be about the size of golf balls.
Use the palm of your hand and slightly flatten each shortcake (should be about 1 inch thick).
Bake for 14-15 minutes.
Remove from oven.
Let cool then slice each shortcake in half and fill the bottom with the strawberry mixture.
Top with whipped cream or ice cream and the other shortcake piece!
If you are going to freeze these, make sure to slice them in half before freezing them, so they are easy to defrost and pull apart.