Wash and quarter the strawberries. Stir together with the sugar and let steep for 30 minutes. In the meantime, make the shortcakes.
Preheat the oven on fan to 220°C (430°F).
Combine flour, baking powder, sugar and salt in a mixing bowl.
Rub the cold vegan butter into the flour mix, using a pastry cutter, a fork or your fingertips.
Add the soy milk and lemon juice and mix to form a loose, sticky dough.
Place the dough on a flour-dusted surface, and roll it out or just pat it down about ¾ - 1 inch (2 - 2.5 cm) thick.
Using a 3 inch (8cm) cutter dipped in a bit of flour, cut out circles and set them down on a lined baking sheet. Gather the leftover dough and cut more circles. You can shape the final shortcake from remaining bits of dough using your hands.
Combine the soy milk with maple syrup and brush the tops of the shortcakes.
Bake at 220°C / 430°F on fan, for about 12 minutes until the tops are golden brown. Let the shortcakes cool down on a wire rack.
With an electric whisk, whip up the vegan whipping cream to soft peaks. Then add the sugar and vanilla extract and continue to whip until stiff. It's best to whip up only as much cream as you need at a time as it can lose its stiffness over time.
Cut open a shortcake, place some whipped cream and macerated strawberries on the base. Cover with the shortcake top and decorate with a little bit more whipped cream and a fresh quarter strawberry. Alternatively, top each shortcake half separately.
For the vegan whipping cream, we used Elmlea Plant Double. Other varieties may vary in their sweetness so, depending on what brand you have, you may want to leave out the sugar and/or the vanilla if it is already flavoured. If you can’t buy a vegan cream suitable for whipping you can try making your own from chilled coconut cream or soaked cashews.