Preheat your oven to 350°F and generously spray 4, 7oz ramekins with non-stick spray.

In a stand mixer fitted with the whisk attachment, mix the softened butter and coconut sugar on medium speed until the mixture is light and fluffy, which should take about 2 minutes.

Add the eggs one at a time, ensuring to beat well after each addition.

Next, incorporate the vanilla extract, almond extract, Greek yogurt, and milk, whisking until well combined.

In a separate bowl, mix together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be sure to scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared ramekins and smooth the tops with a spoon.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Allow the cakes to rest for 2 minutes, then run a toothpick around the edges and carefully invert the ramekins to release the pound cakes. Use pot holders for safety.

Let the cakes cool on a cooling rack for 20 minutes.

While the cakes are cooling, slice the strawberries and toss them with 1 tablespoon of coconut sugar, then set aside.

In the stand mixer, combine the heavy cream and powdered sugar, beating on medium-high speed for 3-5 minutes until the cream is light and fluffy. Be careful not to over-whisk, as it can turn into butter. Adjust sweetness to your preference.

To assemble the shortcakes, slice each pound cake in half and layer with whipped cream and strawberries in your favorite dish or a fancy glass. Enjoy!