First, take your flax seeds in a medium bowl and add 3 TBS water. Set aside to gel, this will act as your egg substitute. Preheat your oven to 400 degrees F and line one baking sheet with a silicone mat or parchment paper (or a light layer of oil, to help prevent sticking).

In a large bowl, whisk flour with baking powder and salt. Using two knives or forks, "cut" your coconut oil into the flour mixture in a crisscross fashion until it is evenly combined. This just means mix until there are no largely visible chunks, it should have a somewhat sandy texture. Set aside.

In the bowl with your flax "egg," add almond/coconut milk, lemon juice, maple syrup, and vanilla. Stir to combine. Gently pour into your large bowl and mix until a dough forms. Try not to overwork the dough and knead just until it comes together with no dry spots.

Form eight balls of dough and place them on the parchment-lined baking sheet. Press down slightly with your hand.

Sprinkle some sugar on top, if desired. Bake for 10 - 13 minutes, until golden. Remove from oven and let cool completely. While shortcakes are baking, mix chopped strawberries in a bowl with 2 TBS sugar. To serve, slice each shortcake in half and fill with whipped cream and berries. Best enjoyed right away.