Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or lightly grease and put your mixing bowl in the freezer.
In a medium bowl, whisk the 2 cups flour, 3 tsp baking powder, 2 tbs[ (24 g) sugar, 1/4 tsp sea salt, and 1 tsp cardamom until combined. Whisk the 1 cup of almond milk, 1 tbsp melted coconut oil, and 1 tsp pure vanilla together and add to the dry ingredients, stir until just combined. The dough will be thick and sticky.
Divide the dough into six pieces and drop onto the cookie sheet. Bake for 30 minutes or until a light golden brown. Remove from the oven and let cool.
In a medium bowl, stir the strawberries and 1 tbsp (12 g) of sugar together until combined. Let stand for 30 minutes so the strawberries macerate.
Take your mixing bowl out of the freezer and add the solid part of the coconut milk, 1 tbsp (12 g) of sugar, and the vanilla and mix with the whisk attachment on the highest speed until the coconut milk becomes thick like whipped cream. This could take several minutes depending on your mixer. Be patient.
Slice the shortcake in half and spread some of the coconut cream on the bottom, add a layer of strawberries, put a dollop of cream on the strawberries, put the top of the shortbread over the berries and cream, and add one more dollop of coconut cream.