Preheat oven to 400 degrees. Grease a 9x2 round cake pan with coconut oil (or butter).

If making your own hazelnut meal, toast hazelnuts in oven for 5-6 minutes on a cookie sheet, careful not to burn. Allow to cool and then rub off skins. Place toasted hazelnuts in a food processor and process until you have a fine consistency. Don't over-process or you'll soon have hazelnut butter!

Whisk brown rice flour, arrowroot flour, hazelnut meal, coconut palm sugar, baking powder, and salt in a medium bowl. Add coconut milk and vanilla extract, stirring with a fork until dough is combined.

Once combined, transfer dough to prepared cake pan, gently smoothing surface so that dough is evenly distributed. Bake for about 25 minutes until top starts to become golden brown and a toothpick comes out clean. Cool on a wire rack.

While the shortcake is baking, you can start on the caramel sauce by adding the coconut palm sugar and water to a small saucepan over medium heat. Bring to a boil.

When mixture reaches a boil, slowly add coconut milk, pure vanilla extract, and salt. Simmer for about 15 minutes until mixture becomes dark and starts to thicken. Be sure to stir occasionally and scrape down sides of pan to avoid burning.

Remove from heat and allow to cool to room temperature. Store in a glass jar in the refrigerator.

When the shortcake has cooled, use a small glass or biscuit cutter to cut out shortcakes.

Toss strawberries with 2 to 3 tablespoons of caramel sauce (more depending on sweetness preference). Spoon caramel strawberries onto shortcakes, drizzle extra sauce over strawberries as desired, and top with coconut whipped cream or regular whipped cream.

Shortcakes are best served fresh.