Toss the strawberries, pure maple syrup and a pinch of sea salt together in a large bowl and refrigerate until ready to use. If you like your strawberries mashed and liquidy, you can mash them with a potato masher.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk the eggs, avocado oil, pure maple syrup, and a teaspoon of vanilla extract and almond extract together in a medium bowl until well-combined.
Add the almond flour, baking soda, and sea salt to the mixing bowl and mix until well-combined and a thick biscuit dough forms. It's perfectly normal if the dough is very sticky!
Form 4 to 6 biscuits out of the dough and place them on the baking sheet.
Bake for 10 to 12 minutes, or until the biscuits are golden brown and test clean. I find 10 minutes to be just right.
Allow the biscuits to cool completely before slicing (note if you slice them when they are still hot, they will crumble quite a bit). Use a sharp knife to slice them through the center (a serrated knife works best)
Place the shortcakes on separate plates to make individual strawberry shortcakes and load them up with homemade or store-bought whipped cream and fresh strawberries. Serve and enjoy!