Shortcake:

1. Preheat the oven to 400° Fahrenheit and line parchment paper on a baking sheet, and make room either in your freezer or fridge to fit the baking sheet in. You will need to chill the dough later on.
2. Mix in the vinegar with the soy milk, allow it to curdle and thicken slightly. Set aside for a couple of minutes.
3. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and the zest of one lemon. Add in cold cubed butter, and with your hands, work the butter into the dry ingredients by pinching and rubbing it in between your palms. You are looking for lots of flat shards and pea-sized bits of butter remaining. Work quickly though, the warmth of your hands will start melting the butter.
4. Create a well in the flour mixture, and pour in your curdled soy milk and mix the dough until it starts to form a large shaggy clump. (See notes)
5. Knead the dough a couple of times. Don’t overdo it. It should form a more cohesive mass. While you are doing this, make sure there aren’t any dry bits of flour left.
6. Transfer the dough into a lightly floured surface. With your hands, shape your dough by patting it into a 6×6 inch square, that is about 1-inch thick. 
7. Cut the dough into 4 equal-sized squares, then stack them on top of each other. Press down on the stack of dough, flattening it back down to a square. (By doing this, you are creating flakey layers) Reshape the dough, by patting it with your hands into a 7 x 5-inch rectangle, that is about 1-inch thick and cut the dough into 6 pieces.
8. Place each piece of dough on the parchment-lined baking sheet, and sprinkle about 1 teaspoon of sugar over the tops of each piece. Freeze the dough for 10 minutes. If you don’t have room in your freezer, place it in the fridge for 30 minutes. 
9. Bake shortcakes until golden brown all over, 25-30 minutes. 

Macerated Strawberries:

1. While the shortcakes bake, rinse and cut the strawberries into quarters. Place them in a medium-sized bowl add 2 tablespoons of sugar and mix to combine. Let it sit at room temperature for 30 minutes, while stirring occasionally. This will cause the strawberries to produce its own juices. 

Coconut Whip Cream:

1. Before starting, make sure you chilled the coconut cream overnight. This will stiffen the cream and separate it from the liquid. Turn the can upside down, so that the bottom is facing up. Open the can and drain out the liquid (You can save the liquid for something else!). Scrape the cream out and into a bowl. 
2. Whip the coconut cream for about 1 minute with a stand mixer or an electric hand mixer.
3. Add in powdered sugar and vanilla extract, and continue to whip for another minute or two, or until it gets to soft peaks. Set aside.

Assembly:

1. When the shortcakes are done baking, transfer them to a cooling rack to allow them to fully cool. Cut the shortcakes in half, place the bottom half on a plate or bowl and spread some whipped cream over the top, and top it off with some macerated strawberries. Drizzle some of the strawberry juice that’s left in the bowl. Cover it with the top half of the shortcake, and enjoy!