• Prepare the strawberries: Stir the strawberries and sugar in a large bowl. Cover and set in the fridge until ready to use.

Make the Biscuits

• Preheat the oven to 425 degrees F and lightly grease a baking sheet. Measure the 1 1/4 cup almond milk and add the tablespoon of apple cider vinegar to it, stir a little and set aside to curdle (this is your buttermilk).
• Mix the flour, sugar, baking powder and salt together in a large bowl. Add the cubed vegan butter and cut into the dry ingredients (may also use a food processor for this). Use a pastry cutter or just your hands. It will look fine and crumbly.
• Pour the vegan buttermilk into the bowl, and stir until just combined. The dough will be quite sticky. Lightly flour a working surface (such as a clean countertop), and your hands and work the dough into a ball. Gently flatten to about 1/2 inch thick, then cut into circles using a biscuit cutter or even a rounded glass. You should have about 10 biscuits.
• Place on the pan and bake for about 15 minutes, until golden brown on top. Let cool for 10 minutes or so before assembling. 

Make the Coconut Whip (if not using store bought cocowhip)

• Chill the canned coconut milk or cream overnight, being careful not to shake the cans so the cream will remain separate.
• Remove the cans, open and scoop out the hardened coconut cream, leaving the liquid in the can. Add to a large bowl, and beat with a mixer for a minute until creamy. Add vanilla and powdered sugar and beat until creamy, smooth and fluffy. Refrigerate until using so it doesn't melt!

Assemble the shortcakes

• Slice the biscuits in half and layer with strawberries and coconut whip cream. Serve immediately and enjoy!