Mix the strawberries and sugar in a large bowl. Cover and set in the fridge until ready to use. 

Preheat the oven to 425ºF or 220ºC.

Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.

Cut the vegan butter into small pieces and place it in the freezer for 5 minutes. 

In the meantime, add all the dry ingredients to a large mixing bowl (flour, sugar, baking powder, and salt), and mix until well combined.

Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or with your hands until coarse crumbs form.

Add the milk and vinegar mixture and gently stir until almost combined, but do not overmix. The dough will be quite moist and sticky at this point.

Transfer the dough to a floured work surface and gently bring it together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface, but do not add too much or the biscuits will be dry.

Gently flatten the dough into a ½ or ¾-inch thick rectangle (about 1.25 to 2 cm), then fold one side into the center, and then the other side. Turn the dough horizontally and flatten it into a rectangle again. Repeat this process two more times.

Cut into circles using a biscuit cutter, but do not twist the biscuit cutter when pressing down into the dough. Re-roll the scraps until all the dough is used. 

Transfer the biscuits to the lined baking sheet and brush the tops with a little bit of plant milk. Then bake for 12-15 minutes or until the tops are golden brown. 

Let cool for at least 10 minutes before assembling. 

Serve your vegan strawberry shortcake immediately.

You can keep the vegan biscuits covered at room temperature or in the fridge for up to 5 days or in the freezer for up to 1 month. Allow them to defrost at room temperature for 1-2 hours.