VEGAN STRAWBERRY SHORTCAKE

Method:

1. Preheat oven to 475°. Cut cold vegan butter into small cubes. Toss together butter and flour in a medium bowl with your hands quickly, breaking in the butter into the flour until it looks like wet sand. Then add in baking powder, cane sugar and salt.
2. Make a well in center of mixture. Add almond milk, and stir 15 times. Dough will be sticky.
3. Place dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
4. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
5. Place dough rounds on a baking sheet lined with parchment paper. Brush with melted vegan butter then bake for 15 minutes or until lightly browned.

To assemble:

1. Sliced fresh strawberries.
2. Slice biscuits and layer strawberries and vegan whipped cream.