Preheat oven to 350 F & line a baking sheet with parchment paper
Whisk together coconut sugar and egg. Add in coconut oil, coconut cream, lemon juice and vanilla extract & mix until smooth.
Mix in baking soda, and almond flour. Combine until dough-like.
Gently fold in strawberries. Refrigerate for 15-20 minutes
Using an ice cream scoop, make dough into 12 balls
Bake for 17-19 minutes, or until top/edges start to become golden brown
Let cool and drizzle with coconut butter mixture. Enjoy warm or place in refrigerator for coconut butter to harden (only takes a few minutes).
