Combine 200g of the halved strawberries, the sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher or fork
Stir in the remaining halved strawberries, cover and chill
Preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
Mix the flour, xanthan gum if using, sugar, baking powder and baking soda in a bowl, then cut in the margarine with a pastry cutter or a fork until the mixture resembles crumbs
Add the lemon juice to the coconut milk then pour into the crumb mixture and stir in
Turn the sticky dough out onto a lightly floured surface (a square of parchment paper is ideal), dust your hands with extra flour and put the dough onto the baking tray
Pat it out into a rough rectangle around 9"x 9"
Cut dough into 9 squares and spread the squares out a little bit. Bake for 12 - 15 minutes
Let cool on a wire rack
Put 4 shortcakes onto dessert plates
Spoon 4 tablespoons of the chilled strawberry mixture over each then add 1 tablespoon of whipped coconut cream on top
Put another shortcake on of each then repeat the strawberries & cream step
Slice the fresh strawberry and fan out to place on top as a pretty garnish
The remaining shortcake square is the cooks treat!
