Preheat the oven to 400°
Combine 1 tbs apple cider vinegar with 1 cup soy milk. Stir and set aside to "curdle."
In a large bowl, whisk together the flours, starches, baking soda, baking powder, salt and sugar.
Add vanilla and lemon zest to the soy milk and whisk to combine.
Cut in the 8 tbs of vegan butter into the dry ingredients. Using your fingers, or the paddle of a standing mixer, break the butter up into pea sized bits, until evenly mixed into the dry ingredients.
Once evenly mixed, fold in the soy milk and strawberries.
If the dough is too sticky and wet, add a bit more brown rice flour until it comes together into a dough.
Turn dough onto a floured surface and lightly press until it's about ¾" thick. Cut into shortbread circles, or squares, and place on a lined baking tray.
Bake for 20-25 minutes, or until golden brown, turning half way through.
Top with coconut whipped cream and fresh strawberries!