Preheat the oven to 425°F (220°C).
In a mixing bowl, combine flour, sugar, baking powder, and salt.
Cut in the cold vegan butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Stir in the non-dairy milk and vanilla extract until just combined.
Drop spoonfuls of dough onto a parchment-lined baking sheet, forming 6 equal-sized shortcakes.
Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool.
In another mixing bowl, combine sliced strawberries, maple syrup, and vanilla extract. Toss gently to combine. Set aside to macerate while preparing the whipped cream.
Remove the chilled coconut milk from the refrigerator without shaking or tipping it.
Open the can and scoop out the thickened coconut cream that has risen to the top. Leave the coconut water behind (reserve it for another use).
Place the coconut cream in a mixing bowl and add powdered sugar and vanilla extract.
Using a hand mixer or stand mixer, whip the coconut cream until light and fluffy, about 2-3 minutes.
Slice each shortcake horizontally. Place the bottom half on a plate.
Spoon a generous portion of the macerated strawberries over the bottom half of each shortcake.
Top with a dollop of coconut whipped cream.
Place the other half of the shortcake on top.
Garnish with additional strawberries and a sprig of mint, if desired.