Place 6 tablespoons of coconut oil into a bowl and place it in the freezer to help the coconut oil harden.

Prepare the strawberry filling by mixing the cut up strawberries, sugar and lemon juice together in a bowl. Set aside.

In a large mixing bowl, whisk together the dry ingredients for the shortcake, from the flour to the salt.

Remove the chilled coconut oil from the freezer and add it to the flour mixture. Use a fork or two knives to cut the coconut oil into the dry mixture until a crumbly mixture forms. You want pea-sized pieces of coconut oil or smaller.

Add in 1 cup of non-dairy milk and stir everything together until a dough forms. If the dough is too dry, add in another tablespoon of non-dairy milk. If it's too wet, add in a bit more flour.

Pour the dough onto a clean surface dusted with flour and use your hands to press the dough down until its 1 inch-thick. Use a round cookie cutter or a cup to cut out biscuit shaped rounds. Place the cut out circles onto your prepared baking sheet and continue this process until all the dough has been used up. You should get about 6-8 shortcakes. If desired, you can brush a little almond milk on the top of the shortcakes and then sprinkle the tops with some extra sugar.

Bake the shortcakes for about 25 minutes or until golden brown on top.

Remove the shortcakes from the oven and allow them to cool.

To serve, slice the shortcakes in half and pile some strawberries and store bought or homemade non-dairy whipped cream in the middle and again on top if desired.