Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a small bowl or measuring cup, mix the non-dairy milk and lemon juice to create a vegan buttermilk. Set aside.

In a large bowl mix the oat flour, baking powder, baking soda, and salt. Set aside.

In a small bowl whisk the maple syrup and nut butter until smooth.

Using a fork, massage the maple syrup mixture into the dry ingredients.

Slowly add the buttermilk and mix with the fork until a dough forms. It might be easier to use your hands.

Scoop into 12 balls (I used a #20 cookie scoop) and arrange on the prepared pan. Use the palm of your hand to flatten each ball slightly. Sprinkle with turbinado sugar, if using.

Bake for 16-19 minutes, until solid and golden brown on the bottom. Let cool.

In a medium bowl mix the strawberries, maple syrup, and vanilla.

Use a serrated knife to cut each shortcake in half horizontally. Then assemble the shortcakes: place a scoop of strawberries on the bottom of the cake, add some whipped cream, and top with the top of the shortcake. If desired, add more whipped cream and strawberries to the top. Enjoy!