Juicy strawberries get macerated with sugar and a splash of lemon until they turn syrupy and jammy, ready to soak into every layer of this stacked dessert. The biscuits come together with a quick vegan buttermilk trick, cut with cold butter cubes and baked until golden and tall, giving that classic tender, flaky crumb shortcake is known for. Whipped coconut cream, beaten until light with soft peaks, stands in beautifully for a rich, billowy topping without a trace of heaviness. Split warm, stacked high with berries and cream, and eaten the moment it's assembled, this one hits every note a great strawberry shortcake should. It's a solid pick for a gluten free spread, easy to portion into individual servings for a crowd, and impressive enough for a warm-weather gathering. Simple pantry staples and a bit of patience while the berries macerate are really all this recipe asks of you.
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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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