Preheat the oven to 350°F, and line a muffin pan with muffin liners.
In a small bowl, combine three-quarters of a cup of coconut milk and one teaspoon of vinegar. Let stand until curdled.
In the bowl of a stand mixer combine one cup of sugar, one-third cup of vegetable oil, one teaspoon of vanilla extract, one teaspoon of lemon extract, one-quarter cup of lemon juice, one-quarter cup of strawberry puree, and one tablespoon of lemon zest. Mix until well incorporated. Add the coconut and vinegar mixture and continue mixing until all ingredients are well blended.
Scrape down the sides of the bowl using a spatula.
Add one-half teaspoon of baking soda, and two cups of Bisquick. Mix for an additional two minutes.
Fold in three-quarter cups of diced strawberries.
Fill the muffin liners with the batter, leaving room to rise and bake for twenty-five minutes or until a toothpick inserted into the middle of a shortcake comes out clean.
Allow then muffins to cool before frosting.