Place mixing bowl and beaters for hand mixer in the freezer.
Make the Strawberry Filling:
Cut the tops off the strawberries and remove the top hard center (known as hulling). Slice the strawberries in half.
In a small mixing bowl, add strawberries, sugar, and lemon juice. Mix well and set aside. The strawberries will get nice and juicy as you make the other components!
Make the Biscuits:
Preheat oven to 425 degrees Fahrenheit.
Whisk flour, baking powder, salt, and sugar together.
In a separate large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk to combine.
Using a grater, grate the cold butter into the dry mixture.
Add milk and mix until you have a stiff dough.
Put the mixture on a floured surface and knead a few times ensuring dough is not sticky.
Using a rolling pin, roll out dough to 1/2-inch thickness.
Cut out circle shapes using a cookie cutter or mason jar lid. Place on a lined baking sheet and sprinkle with addiitonal cane sugar. Bake for 10-15 minutes.
Let cool slightly and transfer to a cooling rack. Brush with additional melted butter.
Make the Vegan Whipped Cream:
Remove mixing bowl and beaters from the freezer and remove coconut milk from the fridge. Open can and spoon out cream into mixing bowl.
Beat on low-medium speed for 30 seconds until peaks begin to form
Add powdered sugar and vanilla extract. Beat again until ingredients are well combined. Note, if whipped cream is too liquidly, try adding some more powdered sugar or 1-2 teaspoons of cornstarch.
Using a serrated knife, cut biscuits in half like you would a bagel.
Spoon some strawberry filling on the bottom half and top with a dollop of whipped cream.
Place the biscuit top on top and add some more whipped cream. Garnish with fresh strawberry slices!
Can substitute homemade whipped cream with vegan "Cool Whip"I have not tested a gluten-free version of this recipe, but I would recommend Bob's Red Mill 1-1 GF flourHow to store leftovers:Keep leftovers separate: When ready to eat, assemble the strawberry shortcakes. Leftovers should keep about 5 days.The biscuits can be stored in an airtight container on the counter. Store the strawberry filling and whipped cream in the fridge.