Preheat oven to 400F. Butter or grease an 8x8-inch baking dish and set aside.
Mix together the almond milk and apple cider vinegar and let sit for 5 minutes. Set aside until ready to use.
In a large bowl, add strawberries, sugar, cornstarch, lemon juice and vanilla.
Carefully stir until strawberries are completely covered.
Add the strawberries to the prepared baking dish and set aside.
In a large bowl, mix together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, baking soda and salt.
Then, with your hands, work in the vegan butter until the texture is like sand.
Add in the almond milk mixture and stir until the dough is soft.
Place big dollops of the dough on top of the strawberries.
Bake at 400F for 35-40 minutes, until the top is golden brown and the fruit is bubbling.
Serve with coconut whipped cream or ice cream.