Juicy strawberries get macerated with sugar and a bright hit of lemon juice until they're syrupy and jammy, ready to pile onto warm, golden biscuits. Those biscuits come together with a quick vegan buttermilk trick—plant-based milk soured with a splash of apple cider vinegar—for a tender, flaky crumb with crisp edges. Chilled coconut milk gets whipped into billowy, soft-peaked cream that stands in beautifully for classic whipped topping, no dairy or eggs required in this bake. Every layer here is built from pantry staples and simple technique, so there's nothing tricky about pulling this together for a summer dessert table. It's a naturally egg free treat that still delivers all the classic shortcake experience: crumbly biscuit, sweet-tart berries, and pillowy cream in every bite.
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Combine the sliced strawberries, 3 tbsp organic cane sugar, and lemon juice in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the mixture is syrupy.
While the strawberries macerate, stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled. This is your vegan buttermilk.
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