Vegan Strawberry Shortcake with Brandy Soaked Strawberries and Vanilla Bean Coconut Whipped Cream

Make the shortbread biscuits

Preheat the oven to 425 ºF.

Add the lemon juice (or vinegar) to the soy milk and set aside for at least 5 minutes to clabber. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold vegan butter in 1/2" pieces, then using a pastry cutter or two opposing knives, but the butter into the flour to form a crumbly mixture with the largest pieces of butter no bigger than a pea. Add the milk mixture and mix with a wooden spoon until it has mostly come together.

Turn the shaggy dough onto a clean and lightly floured counter. Sprinkle a little flour on top, then press or roll the dough into a rectangle until it is about 1/2" thick. With the help of a bench scraper or with your hands, fold the dough in half, then fold in half once more in the opposite direction. Add more flour to the counter under the dough and sprinkle more flour on top as needed to prevent sticking, and roll the dough out once more until 1/2" thick. Fold in half, and then half again. Roll the dough out (flouring as needed to prevent sticking) until it is 1" thick. Cut using a 3 - 3 1/2" biscuit cutters. Press down but DO NOT twist the cutters. Reform the dough and roll it out to repeat to use up all the dough.

Place the cut biscuits on a baking sheet so that they are touching each other. Brush with a little extra plant milk and bake for 13-15 minutes at 425 ºF until golden.

Make the brandy soaked strawberries

Place the sliced strawberries in a mixing bowl and sprinkle on the sugar and brandy (if using). Stir to coat, then set aside for at least 30 minutes, or place in the fridge for longer for the strawberries to macerate and create a juicy syrup.

Make the coconut whip

With a hand mixer: Combine the cold coconut cream, powdered sugar and vanilla bean and whip until fluffy. Do not over mix as that can cause the cream to split. Keep refrigerated until ready to use.

With a whipping canister: Whisk the coconut cream, powdered sugar, and vanilla bean until smooth and pour into canister. Charge your canister according to manufacturer's directions. Place in fridge until ready to use.