Vegan Strawberry Shortcake

Ingredients

• 1 can coconut cream, chilled for at least 12 hours
• 1/4 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• 1 pound strawberries, hulled and quartered
• 3 tablespoons granulated sugar
• Zest of half a lemon
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon + 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 tablespoons Country Crock® Plant Butter with Avocado Oil Sticks, cut into ½ - inch cubes
• 1 tablespoon white vinegar
• 1 cup full-fat canned coconut milk, divided
• Optional, for sprinkling: 1 tablespoon coarse sugar (such as turbinado)