How To Make Vegan Strawberry Shortcake

• At least one hour prior to serving but ideally overnight, prepare your macerated strawberries. You can do this by placing your thinly sliced strawberries into a glass storage container and mixing them with the sugar. Refrigerate for 1 hour or up to 24 hours.
• Begin by preheating your oven to 350. Grease three small cake rounds or two standard cake round pans with non-stick baking spray.
• In a large mixing bowl, combine melted butter, milk, sugar, vanilla, baking powder, and baking soda. Then, add flour and mix until the vanilla cake batter is smooth. Transfer the batter evenly into your cake rounds. Bake them in the oven for 20 minutes or until they are completely cooked through the center and lightly golden on the top.
• Once the cakes are done baking, carefully remove them from the baking pans and place them on a wire rack to cool. Once they are completely cooled, you can stack the rounds with a layer of cold whipped cream in between each layer. Top the cake with more whipped cream and the macerated strawberries and then serve immediately.