In a large bowl, mix together the strawberries with 3 tablespoons of sugar. Set aside while you make the shortcake.

Pre-heat the oven to 400 degrees F and spray a medium baking dish. I used a 10 x 7 inch ceramic dish but something similar to a 8 x 8 inch pan will also work!

Open your can of coconut milk and mix it so that the thick part is mixed together with the watery part. You might need to pour it into a separate bowl and lightly whisk it together so that it is combined. Set Aside.

In a medium bowl, sift together the remaining 2 tablespoons of sugar, as well as the flour, baking powder, baking soda, and salt. Make a well in the middle and pour in the mixed can of coconut milk. Mix until just combined.

Pour the mixture into your prepared baking dish and bake for 15-20 minutes until set and lightly brown around the edges. Let cool slightly and remove from the pan to cool more.

Once ready to enjoy, cut the shortcake into 6 different pieces (you could make them smaller if desired) and top evenly with the strawberries and coconut whipped cream.

ENJOY!