• In measuring cup combine milk and lemon juice or apple cider vinegar and vanilla extract; set aside for 10 minutes.
  1 cup Oat Milk, 2 tablespoons Lemon juice, 1 teaspoon Vanilla extract
• Preheat oven to 450ºF and line medium baking sheet with parchment paper; set aside.

Prepare Vegan Gluten-Free Shortbread

• In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.
  4 teaspoons Baking Powder, ½ teaspoon Baking Soda, ¾ teaspoon Salt, 4 tablespoons Sugar, 2 cups Gluten-Free Flour
• Use a pastry cutter (or two forks) to cut in the vegan butter into the dry ingredients. Cut in the butter until the mixture resembles coarse meal.
  2 tablespoons Plant-based Butter
• Pour buttermilk, stirring until dough is well mixed (will be sticky). If it looks too wet, compensate with 1-2 tablespoon at a time of gluten-free flour.
• Place a piece of parchment on a flat surface. Add a little flour on top of parchment to help with sticking. Place dough onto floured surface and gently fold dough over several times. Knead the dough until you have a smooth ball (You can use a rolling pin for a more precise dough rollout. We use our hands working with the parchment to avoid stickiness for more rustic dough shape)
• Cut biscuits - we use a 2 1/ 2 inch biscuit cutter to cut out the dough. (Try not to twist your cutter when cutting. Twisting the cutter crimps the sides and will cause the biscuit to not rise as high. Reform any extra dough scrapes, roll and cut out more shortcakes.)
• Put the shortcakes on baking sheet. A 2 1/ 2 inch cutter will yield about 6 shortcakes.
• Brush the tops of the dough with oat milk and sprinkle with sugar.
• Bake 15 minutes.

Prepare Strawberries

• Wash the berries just before you plan to use them. After you rinsing berries. Pat dry. Remove stems. Slice berries.
• Toss sliced fresh strawberries in lemon juice and sugar. Let them sit for a bit to macerate
  1 pint Fresh Strawberries, Lemon Juice, 2/ 4 tablespoons Sugar
• The sugar will draw moisture out of the strawberries and dissolve to make a syrupy sauce.

Vegan Whipped Cream

• Instead of making homemade whipped cream we use vegan Cool Whip or dairy-free whipped cream in a spray can.

Assemble

• Slice the shortcakes in half (optional), spoon fresh macerate strawberries and whipped coconut cream over tender biscuits and enjoy!