Start by hulling and slicing your strawberries into 1/4-inch thick pieces, then toss them with 3 tablespoons of sugar in a bowl. Refrigerate while you work on the other components—this allows the strawberries to release their juices and macerate, creating a natural syrup. While the berries chill, stir the apple cider vinegar into the almond milk in a separate bowl and let it sit for 5 minutes to curdle. This creates a vegan buttermilk that will add tenderness and flavor to your biscuits.

While your vegan buttermilk curdles, preheat your oven to 425°F and grease a baking sheet. In a large bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. Cut the cold vegan butter cubes into the dry mixture using a pastry cutter or your fingertips, working quickly to keep the butter cold—this is crucial for creating flaky layers in your biscuits. Stop when the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible. Pour in the vegan buttermilk mixture from Step 1 and stir gently until a sticky dough just forms; don't overmix or your biscuits will be tough.

Lightly flour your work surface and turn out the sticky dough from Step 2. Gently flatten it to about 1/2-inch thickness without overworking it—you want some texture to remain. Using a 2-inch round biscuit cutter or a glass, cut out 10 circles and place them on your prepared baking sheet. I like to arrange them with a little space between each one so steam can circulate and they bake evenly. Bake for 12–15 minutes until they're golden brown on top and a toothpick inserted into the center comes out clean. Let them cool for 10 minutes on the pan before transferring to a wire rack.

While your biscuits cool, carefully open your chilled can of coconut milk and scoop out the solidified cream that has separated from the liquid (save the liquid for another use). Place the coconut cream in a bowl and beat with an electric mixer for about 1 minute to break it down slightly. Add the vanilla extract and sifted powdered sugar, then continue beating until smooth and fluffy peaks form, about 2–3 minutes total. For extra stability, I sometimes add a pinch of cornstarch to the cream before whipping—it helps keep the texture light and prevents weeping if made ahead.

Once the biscuits have cooled slightly, carefully slice each one in half horizontally. On a plate or cake stand, place the bottom half of a biscuit, top with a generous spoonful of the whipped coconut cream from Step 4, add a handful of the macerated strawberries from Step 1 (including some of their juices), then crown with the biscuit top. Repeat with the remaining biscuits and fillings. Serve immediately while the biscuits are still warm and the cream is fluffy—the contrast between the warm, flaky biscuit and cool, creamy topping is what makes this dessert so special.