• Preheat the oven to 400 degrees and grease a 9 inch cake pan and set aside.
• Make your vegan buttermilk by taking an empty liquid measuring cup, adding 1 TB white vinegar, fill it the rest of the 1 cup with plant milk of your choice, stirring, set aside.
• Get a medium mixing bowl and put all your dry ingredients, and whisk.
• Take your cold vegan butter and cut it into small pieces, then add it to the flour and cut in with a pastry cutter until it's course crumbs and evenly distributed.
• Add your extracts to the vegan buttermilk, and then pour the buttermilk/extracts into the flour mixture. Stir with a wooden spoon until incorporated, don't over- stir. Pour the batter into the prepared pan and smooth out, it will be fairly thick.
• Sprinkle 3 TB of white sugar evenly over the top and cook in preheated oven for 22-25 minutes until a toothpick comes out clean.
• While the cake is cooking, get your strawberries ready. Get a medium bowl and cut them into the desired size and add your desired sugar amount depending on how sweet your berries are and stir then set aside.
• When assembling the cake, cut the cake in half carefully. Take half your So delicious whipped topping and spread it in the middle layer, then layer with strawberries. Put the top half on and then do the same on the top of the cake. Put the cake in the fridge until ready to serve. You can serve it with more strawberries and whipped cream if desired.

Individual Shortcakes

• Prep your work surface by placing a Silpat or parchment paper on a flat surface and sprinkling with a tablespoon of flour. Then take your biscuit dough, it will be a shaggy dough, and that's okay. You can either take a rolling pin or your hands and lightly roll the dough to about ¾ inch thick, get out a ruler if you need to. Now get your biscuit cutter and cut your biscuits into a biscuit shape. Place biscuits on a lined baking sheet. Take some white sugar and sprinkle it on the tops of the biscuits. Bake in the oven for 9-12 minutes. Don't overbake these shortcakes.