Coconut Whipped Cream(recipe link in the blog post)
Fresh Mintfor garnish, if desired
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with either parchment or a silicone baking mat.
In a medium bowl, sift the flour, baking powder, baking soda and salt. Stir in sugar.
Cut the butter in with a pastry blender or two knives until it resembles a coarse meal.
Stir in vegan sour cream and almond milk.
Scoop the batter into high mounds on a baking sheet. Brush the tops with almond milk and generously sprinkle with sugar.
Bake for about 15 minutes or until golden brown.
Meanwhile, in a small bowl, add the sliced strawberries and sugar. Stir well to combine and chill until ready to serve. The juices will thicken into a syrup.
Make the coconut whipped cream (recipe link in the blog post).
Cool slightly before serving with the sliced strawberries and coconut whipped cream.