In a small bowl, mix together the flour, baking powder, and salt.
Add the cane sugar, vanilla extract, and almond milk to the dry ingredients, stirring until a batter forms.
Grease a small ramekin with non-stick spray, then pour the batter into it.
Microwave the ramekin for 1.5 minutes until the cake is cooked.
Carefully remove the hot ramekin from the microwave and invert it onto a plate to release the shortcake.
Using a knife, cut the shortcake in half horizontally.
Assemble the strawberry shortcake by layering whipped cream, chopped strawberries, and the second half of the shortcake.
Repeat the layering with whipped cream and strawberries.
Dig in and enjoy this simple yet delightful dessert!