(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 Country Crock® Plant Cream thickens and stiff peaks form.
Preheat oven to 475F.
Mix the Country Crock® Plant 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 Country Crock® Plant Butter and Country Crock® Plant 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 Country Crock® Plant 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 whipped Country Crock® Plant Cream on top. Layer the other biscuit halves on top followed by more strawberries and Country Crock® Plant Cream.