Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place all the ingredients for the shortcakes in a bowl and mix well (no need to sift in the flour) - add the milk a little bit at a time until you get a soft dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry.
Line a baking tray with greased baking paper.
Use your hands to shape the dough into little balls and then flatten the top and bottom – makes around 8.
Arrange the balls of dough on the baking tray so that they’re all touching each other (this helps them rise more and become fluffier).
Sprinkle over coconut sugar, if desired.
Bake in the oven for 10-15 minutes until browned and an inserted skewer comes out clean.
Leave to cool slightly before slicing.
Best served sliced in half and sandwiched with coconut whipped cream and sliced strawberries.
Keeps in an airtight container in a cool room for acouple of days. Slice and add the coconut whipped cream and fresh strawberries when serving.
*If you don’t want to use vinegar, replace it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda).**You can alternatively use almond flour.