Strawberry Shortcakes

Shortcakes:
Heat oven to 350°F/180°C. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Add almond flour, HLTH Code Creamy Vanilla, and baking powder to a bowl and rub in the butter until the mixture resembles coarse crumbs.

Mix in yogurt and just enough milk to get a cookie dough consistency.
Lightly dust a work surface and your hands with arrowroot powder; tip the dough onto the work surface and spread out to about 3/4-inch thickness. Using a 2.5-inch round cookie cutter, cut into 8 shortcakes, re-rolling the scraps as needed. Transfer to the prepared baking sheet, brush the tops with milk and bake for 18 to 20 minutes, or until golden. Transfer to a wire rack to cool. Store at room temperature for up to 3 days.

Strawberry Chia Jam:
Add strawberries to a medium saucepan and bring to a boil over medium heat; lower the heat to medium and cook, stirring often, for about 10-15 minutes, until the strawberries have softened. For a finer texture, mash the strawberries with a fork or a potato masher. Stir in chia seeds, lemon juice, lemon zest, and sweetener, if using.

Transfer the jam to a bowl and set aside to cool. Store in a lidded jar in a refrigerator for up to 3 days.

Yogurt Cream:
Whisk yogurt, HLTH Code Creamy Vanilla, and cream cheese in a bowl to soft peaks and set aside. Store in a refrigerator, covered, for up to 3 days.

To serve:
Spread cooled shortcakes with strawberry chia jam and top with yogurt cream. Garnish with sliced strawberries and basil leaves and serve immediately with extra jam and cream on the side.