Preheat oven to 450 degrees.

Add vinegar to non-dairy milk and allow to sit for 10 minutes

Hull and slice strawberries and combine with the 1/3 cup sugar and set in the refridgerator.

In a large mixing bowl sift together flour, baking powder, baking soda and salt

Add cold shortening and using your fingers rub into the flour until shortening is well combined and mixture resembles course peas

Make a well in the flour mixture and pour milk/vinegar mixture into the middle, a little at a time and begin stirring with a wooden spoon until dough comes together. Dough will be sticky, you may not need all of the milk. DO NOT OVER MIX!

Turn dough onto a floured surface and gently kneed four or five times. (do not use too much pressure when kneeding) Again, do not over work the dough.

Pat the dough into a 1 inch thick rectangle. Using a biscuit cutter, cut into circles and place on parchment lined baking sheet so they are just touching each other. Gather dough scraps and again gently pat into a 1" rectangle and cut additional biscuits. You should get 7 or 8.

Brush tops with cashew (or other non-dairy) milk and poke a small indent into the top of each one.

Bake at 450 degrees for 12-15 minutes, just until lightly browned.

Remove from oven and serve warm old cold with a few spoonfuls of prepared strawberries and a generous spray of Gay Lea Coconut Whipped Cream