Gluten-Free Strawberry Cobbler

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6 cups fresh strawberries washed and sliced
1/2 cup Swerve sweetener*
1 Tbsp. lemon juice 1/2 large lemon or 1 whole small lemon will yield 1 Tbsp. of juice--I use my handy citrus juicer!
3 Tbsp. Trim Healthy Mama low-carb baking blend You can get it here or try making your own from this recipe.

1 cup Trim Healthy Mama low-carb baking blend You can get it here or try making your own from this recipe.
3 Tbsp. cold virgin coconut oil I get mine from Vitacost but Amazon and ALDI also carry it.
2 pinches sea salt
1 1/2 Tbsp. Swerve sweetener
1/2 cup unsweetened finely-shredded coconut

Preheat oven to 375 degrees F.
Combine the fresh, sliced strawberries with the 1/2 cup sweetener, lemon juice, and 3 Tbsp. Trim Healthy Mama baking blend.
Spread mixture in bottom of a greased 8x8 baking dish.
Blend Trim Healthy Mama baking blend, salt, and sweetener well. Cut in the cold coconut oil with a biscuit cutter or two knives.
Add the finely-shredded coconut to the topping mixture. If your blender can handle it (my Blendtec can!), whiz the entire topping ingredients for several seconds until the coconut is well combined with the baking mix.
Top filling with the topping.
Bake for 25-30 minutes.
Let cool for several minutes before serving.
If you're not dairy-free, top with 0% Greek yogurt--or top with coconut cream or whipped cream!