Coconut Shortcakes with Berries and Cream Recipe

DIRECTIONS

1. Heat oven to 375°F. In a large mixer bowl, combine soy flour, baking powder, ¼ cup coconut, 3 tablespoons sugar substitute and the melted butter. Make a well in center and add egg, coconut extract and 2/3 cup heavy cream. Whisk the liquid ingredients together until blended, then combine with the dry mixture, mixing just until blended. 
2. Drop the mixture by slightly rounded ¼ cupfuls onto a baking sheet to make 6 mounds. Using fingertips, shape each into 2½ rounds; divide and sprinkle remaining coconut over tops. Cover with plastic wrap and refrigerate 20 minutes. Bake 12 minutes, until lightly golden around edges and firm to the touch. Transfer to a wire rack and cool completely. 
3. Meanwhile, with an electric mixer on medium-high, beat together remaining 1 cup heavy cream, 1 tablespoon sugar substitute and the vanilla extract to soft peaks. Whisk 1 tbsp sugar-free jam (if using) in a medium bowl until smooth; add raspberries, sliced strawberries and blueberries, tossing gently until coated. 
4. To serve, split the shortcakes in half horizontally. Spread 1/3 cup whipped cream on the bottom of each shortcake. Spoon ½ cup of the berries over whipped cream and cover with shortcake top. Top with a dollop of whipped cream, if desired.