A while ago I made the Fluffy White Cupcakes from the Vegan Lunchbox blog and realized the flavor would be perfect for shortcake. I have this fun baking pan which is just for muffin tops that I use to make shortcakes. I put a scant 1/4 cup of the Fluffy White Cupcake batter in each muffin cup and turn them over to become shortcakes. (Her recipe makes about 15 shortcakes in my pan.)
For the "cream", I blended a package of silken tofu with about 1/3 c. sugar, 1 Tbsp. fresh lemon juice, 1/4 c. soy creamer (I use Trader Joe's brand), and 1 1/2 tsp. vanilla extract. Taste as you go if you try this as you might prefer a sweeter concoction.