Vegan Brown Sugar Strawberry Shortcake

Prep the strawberries by mixing them together with the light brown sugar, lemon zest, and vanilla extract in a large bowl. Cover and place in the fridge for at least an hour, preferably overnight.

The Shortcake:

Preheat the oven to 375 degrees F.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt.

Using a pastry cutter, cut in the cold vegan butter. You may need to use your hands to incorporate the butter so the dough is a coarse crumbly texture.

Make a well in the center and add in the almond milk, apple cider vinegar, and vanilla.

Stir the wet into the dry until it forms a very thick batter.

In a separate small bowl, mix together the streusel topping ingredients (the flour, brown sugar, and butter) until they form a crumble.

Grease a 8” or 9” round cake pan. Spread the shortbread dough into the pan.

Sprinkle the crumble mixture on top. If using, sprinkle on some coarse granulated sugar.

Bake for 30 minutes until golden on top and a toothpick comes out clean when inserted into the middle of the cake.

Let cool before serving with the refrigerated strawberries and coconut whipped cream.