If you haven't yet, start by popping your coconut cream in the fridge.

Preheat the oven to 450ºF. Line a baking sheet with parchment paper and set aside.

Whisk together the almond milk and vinegar. Set aside.

In a large mixing bowl, whisk together the dry ingredients for your biscuits. Cut in the butter using a pastry cutter or forks, until the butter is in small pieces no larger than the size of a pea.

Pour in the almond milk and flax egg. Stir together with a rubber spatula until combined. The dough will be scoopable.

Using a large cookie scoop, scoop the dough onto the baking sheet. You should get 8 equal-sized biscuits from the dough.

If desired, brush with a touch of almond milk and sprinkle on a bit of sugar. Totally optional, but helps with browning!

Bake on the center rack for 15 minutes. Remove from the oven and transfer to a cooling rack. Cool completely until serving.

For the strawberries: place them into a bowl and sprinkle with sugar (if using). Stir together.

For the coconut whipped cream: beat together the chilled coconut cream, vanilla, and syrup until fluffy.

To assemble: cut a biscuit in half with a serrated knife. If using, place a layer of strawberry jam on the bottom. Top with 1/4 cup of strawberries, a dollop of whipped cream and top with the other half of the biscuit.

Enjoy!!