(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Toss sliced strawberries and sugar in a bowl. Allow the berries to sit for 30 minutes or up to 2 hours before serving.
Whipped plant cream
Using an electric hand mixer or stand mixer, whisk all ingredients on high until the Becel® Plant-based Whipping Cream thickens and stiff peaks form.
Preheat oven to 475F.
Mix the Becel® Plant-based Whipping Cream and lemon juice in a small bowl, and set aside for several minutes or until it begins to curdle.
In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Stir in the Becel® Unsalted Plant-Based Bricks and plant-based whipping cream + lemon juice mixture.
Knead the dough a few times and then shape it into a circle about 1'' tall. Cut the circle into 8 wedges. Transfer wedges onto a baking sheet lined with parchment paper. Brush tops of biscuits generously with plant-based whipping cream and sprinkle turbinado sugar on top.
Bake for 10-12 minutes, rotating the sheet halfway through baking. The biscuits should be nicely golden brown. Cool before assembling.
Split each biscuit in two. Spoon strawberries over half of the biscuits. Then add a dollop of plant-based whipping cream on top. Layer the other biscuit halves on top followed by more strawberries and plant-based whipping cream.