Be sure to refrigerate your cans of coconut milk at least a full 24 hours before making this.
You can use pretty much any type of cake pan, tartlet pan or ramekin. I tried it in all three. I liked the tartlet pan for its shape, but I liked the ramekins for ease in assembly and serving. I also tried it with a small, regular cake pan, but did not like the outcome much just because of the resulting flat shape. Makes it tough to assemble your strawberries for presentation. But effective in a pinch.
Please note that regardless of which tin/pan you decide to use, it will take a bit of convincing (even if you sprayed and/or floured the pans) to get the baked shortcake out of the pan once it's baked. Just take your time and remove them slowly. They do come out. Promise.
Chop your strawberries and whip together your whip cream.Assemble the shortcakes by layering as in the photo at the top.
In a large mixing bowl, combine the dry ingredients and whisk to combine.
Make a well in the middle of the flour mix and add your wet ingredients. Whisk to combine.
Pour the batter into your chosen pans and bake at 350 F. for approximately 35 minutes. Keep an eye on these because they are relatively thin (or should be) and won't need as much time in some ovens.
While the shortcake bakes, clean your strawberries and chop or slice them, as you like.
Next, using an electric mixer, beat the heavy cream or coconut cream in a medium mixing bowl until almost stiff. (Note that cream will become much stiffer than coconut cream, but either will work here.)
Then blend in your sweetener and continue mixing until all the sweetener is well incorporated and you have a nice consistency in your whipped cream.
Remove the shortcakes from the oven and allow them to cool completely.
Top each shortcake with strawberries and a dollop of whipped cream.
Finally, sprinkle with a dash of ground cinnamon and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.