Preheat oven to 375° and get out a 9x9 baking dish.

In a large bowl, combine the strawberries, coconut sugar, lemon juice, salt, and tapioca flour. Stir gently until strawberries are evenly coated. Pour into the baking dish.

In a medium bowl, combine almond flour, tapioca flour, coconut sugar, salt, and baking powder. Stir until evenly mixed. Add in the ghee, almond milk, and vanilla and mix until everything is combined.

Split the dough into fourths and make each section into a flat circle and place on top of the strawberry mixture. It doesn't need to be perfect, but each section of dough should be around the same thickness to bake evenly.

Bake for 35-38 minutes. The strawberry mixture should be bubbly around the edges and the dough should be golden brown.

Best served immediately, but can be stored in the fridge up to 3-4 days.