Strawberry Shortcakes

Instructions

1. Preheat the oven to 425 degrees F and lightly grease a baking sheet. Measure the 1 1/4 cup almond beverage and add the tablespoon of apple cider vinegar to it, stir a little and set aside to curdle (this is your buttermilk).
2. Mix the flour, sugar, baking powder and salt together in a large bowl. Add the cubed vegan butter and cut into the dry ingredients.
3. Pour the buttermilk into the bowl, and stir until combined. The dough will be quite sticky. Work the dough into a ball. Gently flatten to about 1/2 inch thick, then cut into circles using a biscuit cutter.
4. Place on the pan and bake for about 15 minutes, until golden brown on top. Let cool for 10 minutes or so.
5. Add the whipping cream substitute to a large chilled bowl, and beat with a mixer until creamy.
6. Slice the cakes in half and layer with strawberries and whippped cream. Serve immediately and enjoy!