For the Scooters:

Prepare a sheet pan with parchment paper or a silicone mat and set the oven to 375°.

Measure or weigh all the dry ingredients together and transfer to a stand mixer with a paddle attachment, or large bowl with a hand mixer.

Mix the dry ingredients together.

To the dry ingredients, add the room temperature butter and cream cheese and mix until incorporated.

To the dry mixture, add one egg at a time, then add the heavy cream.

Sprinkle almond flour on a clean surface. Gather and form the dough into a cylander shape approximately 1 1/4 inch thick.

Using a biscuit cutter or a drinking glass, cut out as many round shaped scooters as you can before reshaping the dough. Repeat until all of the dough is used.

Place each scooter on the prepared baking pan and bake for 13-15 minutes or until the scooters just begin to brown.

For the strawberries:

Wash and remove the stems of the strawberries and drain. If adding a sweetener and lemon juice, do so now. 

For the Whipped Cream:

Whip the heavy cream until stiff peaks form

All Together:

Cut the scooters in half using a serrated knife.

Spoon the strawberries over the top and layer with whipped cream.