Chop the strawberries and place them in a large bowl. Add in the Truvia sweetener and toss everything together until well-combined. Cover the bowl and refrigerate for 30 minutes or up to 48 hours. You can taste the strawberries for flavor and add more sweetener if desired.
Add the dry ingredients (coconut flour, Truvia, baking powder, and sea salt) to a bowl and stir together until combined. Add in the melted (and cooled) ghee, beaten eggs, and vanilla extract and whisk everything together until all the clumps are out and a thick dough forms.
Preheat the oven to 350 degrees F, and spray a baking sheet with cooking oil.
Measure out a scant ΒΌ cup of the shortcake dough and press it into a disc shape with your hands (note: the shortcake will stay the same shape as it goes in the oven). Repeat for the remaining dough to form 6 shortcake biscuits. Bake on the center rack of the preheated oven for 30 to 35 minutes, until golden-brown.
While the shortcake biscuits are baking, prepare the whipped cream. You can either use heavy whipping cream or coconut cream for the whipped cream portion. Add the cream (or coconut cream) to a stand mixer along with the sweetener, vanilla extract, and a pinch of sea salt. Use the whisk attachment to beat the cream on high speed until it is very thick and fluffy. Refrigerate until ready to use.
Once the shortcake is out of the oven and has cooled, slice it in half like a hamburger bun and place on a plate. Add desired amount of whipped cream and strawberries. Serve and enjoy!
