Preheat oven to 350. Line a baking sheet with parchment.
In a small glass measuring cup, melt buttery coconut oil and add water and vanilla.
In a mixing bowl, whisk together the dry ingredients.
Pour wet over dry and mix into a dough. (if too dry, add a splash of oil or water)
Use a large ice cream scoop or measuring cup to divide the dough into 4 "scoops." Flatten each slightly with a spatula.
Bake for approximately 20-25 minutes until the edges are firm. Allow to cool completely before slicing.
To make the whipped cream:
(Use a can of coconut milk that has been refrigerated overnight. I recommend Thai Kitchen brand) Scoop out the solid cream into a mixing bowl.
Add sweetener and vanilla and whip with a hand mixer about 30 seconds until smooth and fluffy.
Taste and adjust for sweetness. Keep chilled until ready to assemble.
To assemble:
Carefully slice the shortcakes in half. (Handle with care - they are fragile)
Add a layer of strawberry slices on the bottom and a dollop of whipped cream. Place the top back and repeat with another layer of whip and berries, if you like. Enjoy immediately for best freshness. :)
Notes
To store: Keep in an airtight container at room temp for 5 days. Shortcakes may be frozen for 1-2 months tightly wrapped, separate from the cream and berries.
Whipped cream and berries are best served within 5 days and freezing is not recommended due to change in texture.