• In a 1 cup measuring cup, add the vinegar.  Fill the remaining cup with almond milk.  This makes buttermilk, set aside. 
• Preheat oven to 425 degrees. 
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 
• In a large bowl, add both sugars and butter.  Cream together on medium speed for 3 minutes. 
• Add in the buttermilk and vanilla.  Beat together just until combined. 
• Add the dry ingredients to the wet ingredients and fold together with a spatula. 
• Fold in the strawberries and any optional ingredients. 
• Fill tins ¾ of the way full. 
• Add optional crumble topping if including (see directions below). 
• Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean. 
• Remove from oven and let cool. 

Crumble Topping, Optional

• In a bowl, stir together the sugar, flour and cinnamon.  Add in the melted butter and stir to combine.  Sprinkle on top before going into the oven.