First, place all ingredients for the strawberries in a bowl, gently stir, and place in the refrigerator while you prep the oat biscuits and whipped cream.
Next, it's time to bake up some biscuits! Preheat your oven to 450 degrees.
In a small bowl, combine the non-dairy milk and vinegar and then set it aside.
Meanwhile, whisk together the 6 dry ingredients listed.
Next, add the cold butter to the dry mixture and mix it in with your fingertips until the butter chunks are pea sized or so.
Create a well in the middle of this dry mixture and add 1/4 cup of the milk and vinegar mix. Stir gently.
Then, add half of the remaining milk mixture and gently stir again. You want a dough that is not too sticky or runny, so decide at this point whether or not you need the last couple tablespoons of milk. I usually don’t. However, if your dough is thick and dry, go ahead and add that remaining milk!
Drop four equal-sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.
Bake for 10 – 12 minutes or until the highest peaks of the biscuits turn a light brown color. Best if served warm, if possible.
While the biscuits are baking, whip up the whipped cream! If you haven’t already, chill a glass or metal mixing bowl in the freezer for at least 5-10 minutes.
Next, without shaking it, remove the can of chilled coconut milk from the fridge.
Open the can carefully and remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.
To that bowl, also add the powdered sugar, lemon juice and lemon zest and then mix on low at first, and then on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.
Place the whipped cream in the fridge until you need it.