Gluten-Free Chocolate Strawberry Shortcake

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.

Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.

Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.

Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.

Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.