(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 Flora Thickened Plant Cream thickens and stiff peaks form.
Preheat oven to 240°C.
Mix the Flora Thickened 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 melted vegan spread and the curdled Flora Thickened Plant Cream + lemon juice mixture.
Knead the dough a few times and then shape it into a circle about 2.5cm tall. Cut the circle into 8 wedges. Transfer wedges onto a baking sheet lined with baking paper. Brush tops of biscuits generously with Flora Thickened 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 Flora Thickened Plant Cream on top. Layer the other biscuit halves on top followed by more strawberries and Flora Thickened Plant Cream.