Wash and remove stems from the strawberries. Cut in quarters. Crush about a quarter of the berries with a fork or pulse process twice in a food processor. Combine with remaining berries and the tablespoons of sugar. Taste test and add more sugar if desired. Cover berries and set aside for at least half an hour to let flavours develop.
Preheat oven to 375 degrees.
To make the shortcakes: Into a large mixing bowl, sift together the flour, sugar, and baking powder. Add the 1/2 and 1/8 cup of vegan butter. Cut it into the flour until mixture is crumbly. Add milk, and mix to a soft dough.
Turn dough onto a lightly floured surface and knead for one minute. Gently roll it out to about 1/2-inch thickness. Cut out using a 3-inch floured biscuit cutter.
Place the rounds on a parchment paper or silicone sheet lined cooking sheet. Bake for 10 to 15 minutes, or until golden brown on the bottoms and flaky throughout.
Remove from the oven and let cool on the baking sheet. Slice each shortcake in half and set aside.
To make the whip cream: Chill the cans of coconut cream in the fridge for at least 1 hour, preferably overnight.
Open the cans and scoop the hardened cream from the tops of the can. Discard or set aside the remaining coconut water for later use.
Using an electric hand mixer or stand mixer, beat the cream until fluffy and light. Add the sweetener and vanilla and mix well.
Return whipped cream to the fridge or freeze it if short on time. Serve chilled.
To assemble the shortcakes: Place a bottom half of a shortcake on each plate. Top with a generous amount of whipped cream and then the sliced berries. Top with the top half, and add some more whipped cream and a few more berries.
Serve immediately.