In a mixing bowl, combine the hulled and sliced strawberries with the maple syrup. Stir gently to coat the berries and let them sit.

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the non-dairy milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.

Preheat your oven to 400°F (200°C). On a floured surface, turn out the dough, pat into a rectangle approximately 1-inch thick, and cut out circles using a biscuit cutter or glass. Place them on a baking sheet lined with parchment paper.

Bake the biscuits for 12-15 minutes until they turn lightly golden on top. Remove them from the oven and let them cool slightly.

Whip the chilled coconut cream in a mixing bowl until soft peaks form. Sweeten with maple syrup to taste.

To assemble, slice each biscuit in half, spoon a generous amount of strawberries onto the bottom half, add whipped coconut cream, then place the top half of the biscuit on. Dust with powdered sugar if desired.