Mix the strawberries with 2 to 3 tablespoons of coconut sugar and cover and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, and 2 tablespoons coconut sugar, and salt in a medium bowl. Add the cold coconut milk and mix until just combined. Place mixture in a parchment paper lined 8-inch square pan and bake until golden, for about 20 to 24 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 9 pieces. Alternatively, you can slice each piece in half horizontally if desired.

Spoon some of the strawberries with their juice onto each shortcake. Top with a generous dollop of coconut whipped cream and serve immediately.

Chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

Remove the coconut milk carefully from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Place the hardened cream into a cold mixing bowl. Beat for 30 seconds with a mixer until creamy. Add the powdered sugar and mix until creamy and smooth, for about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. The coconut cream will keep for up to 1 to 2 weeks.