Preheat the oven to 400F, line a baking sheet with parchment paper, and chop the strawberries.

Add the chopped strawberries, 2 tablespoon of sugar, lemon juice, and vanilla bean paste to a mixing bowl and mix together until evenly coated. Then, set aside the bowl for later.

Next, make the vegan shortcakes. Add the flour, sugar, baking powder, and salt to a separate bowl and sift together. Then add in the cubed vegan butter and use a pastry cutter or fork to 'cut" the cutter into the dough until you have a crumbly dough.

Pour the oat/soy milk into the bowl of dry ingredients and butter. Then, gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy with chunks of the vegan butter, but not have any dry spots of flour.

Turn the dough out onto a surface. Then, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 2-3 times but taking care to not overwork the dough.

Add the biscuits to the parchment lined baking tray so they are about ½ inch apart from each other and bake for 12-15 minutes or until fluffy and brown. If desired, brush the tops with a little extra melted butter before and after baking. Then, remove and set aside.

While the shortcakes are cooling, make the coconut whipped cream. Add the coconut cream, powdered sugar, and optional vanilla bean paste to a small bowl and whip together with an electric mixer until light and fluffy.

Cut each shortcake in half and layer with the coconut whipped cream and vanilla strawberries between the biscuit layers. Top with additional coconut whipped cream and strawberries. Serve & enjoy!