In a bowl mix the strawberries and 1 tbsp sugar. Refrigerate while preparing the shortcakes.
Preheat oven to 400 degrees F. Put parchment paper onto a baking sheet and set aside. In a sifter, sift flour, baking powder, baking soda, and salt. Stir in 2 tbsp sugar. Using a fork or pastry cutter, mix cold butter into the flour mixture until it has a grainy texture. Stir in almond milk. Place the dough onto a floured surface and flatten to about ¼ inch thick. Use a round glass or biscuit cutter to cut out circles and place them onto the prepared baking sheet. Cook in oven for about 17-20 minutes or until golden brown.
Allow to cool and assemble with prepared strawberries and whipped cream.