Juicy strawberries get macerated in a little sugar and lemon until they turn syrupy and jammy, ready to soak into warm, flaky biscuits. Those biscuits come together with a quick vegan buttermilk of plant-based milk and apple cider vinegar, cut through with cold vegan butter for that classic tender, layered crumb. Once baked golden and split open, each one gets piled high with the juicy berries and finished with a dollop of coconut cream whipped to soft, billowy peaks straight from a chilled can. The texture here is everything: crisp biscuit exterior, pillowy center, cool cream, and bright, juicy fruit in every forkful. It's an easy make-ahead dessert for warm-weather gatherings, and it's a great pick for a dairy free spread since every component is built from the ground up to hold its own. Serve it right away while the cream is billowy and the biscuits are still a little warm from the oven.
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Combine the sliced strawberries, 3 tbsp organic cane sugar, and lemon juice in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the mixture is syrupy.
While the strawberries macerate, stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled. This is your vegan buttermilk.
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