Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper.

To prepare the shortcake, add the oat flour, almond flour, baking powder, and baking soda to a small bowl. Stir until combined. Add the coconut milk, maple syrup, apple cider vinegar, and vanilla and stir until smooth and combined. Pour evenly into the two prepared cake pans. Bake in the preheated oven for 33-36 minutes, or until golden. Set aside to cool.

Meanwhile, prepare the whip cream. Separate the thick white coconut cream from the thin coconut milk in two cans of chilled full-fat coconut milk. Add the white coconut cream to a bowl or stand mixer and set aside the coconut milk for another recipe. Beat on high until light and fluffy. Add the maple syrup and vanilla and beat again to combine. Set in the fridge to chill while your cake cools.

Once completely cool, assemble your cake. Add one cake to a cake stand or plate. Top with some whip cream and spread evenly. Add a thin layer of sliced strawberries. Top with the second cake. Top with the remaining whip cream. Add sliced or halved strawberries on top set in the fridge to chill for a few minutes before serving. Store in the fridge.