Combine the oat milk and vinegar in a small bowl or measuring cup and let it rest on the counter for 10 minutes. 

While your buttermilk mixture is forming, cube the butter and pop it into the freezer. Add all of the dry ingredients to a bowl and stir to combine. Around the 8 minute mark on your buttermilk, take the butter out of the freezer and work it into the dry ingredients by using a pastry cutter or a fork. You’ll be aiming for small, sand-like pieces – make sure you don’t overwork it!

Add the buttermilk and mix until just combined (again, don’t over work the dough). Turn the dough out onto a well-floured surface, dust the top of the dough with flour, and turn the dough onto itself 4-6 times. Try not to knead the dough too much or you’ll lose the flaky texture!

Add more flour as needed and then gently press your dough out until it’s at least a 1-inch thick. Use a biscuit cutter or the top of a mason jar and create the biscuits until your dough is gone.

Place your biscuit dough on a baking sheet close together (you want them to touch slightly). This helps your dough rise in uniform. Bake your biscuits for 10-15 minutes or until golden brown. 

While your biscuits are cooking, make the strawberry filling. Take about 1 1/2 lbs of fresh strawberries, remove the stems, and place them into a food processor. Add 3 TBSP sugar along with some ginger and process until the strawberries are broken down.

Once your mixture is complete and your biscuits are done, it’s time to assemble! Split your biscuit down the center, add some dairy-free whipped cream and some of your strawberry mixture to the middle of your biscuit, and then place the top part of your biscuit on top. Add a bit more whipped cream and a whole strawberry if you’d like and enjoy! 😊