Add the strawberries, lemon juice, syrup, vanilla and sea salt in a medium bowl and toss well to coat. Cover and place in the fridge while you make the biscuits.

If you're making the homemade whipped cream, place the cream in a stand mixer fitted with the paddle attachment (or bowl with a hand mixer) and beat for 4-5 minutes until soft peaks form. Add the sugar and vanilla and beat until incorporated. Store in the fridge until ready to use.

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Start by preparing the buttermilk. Add 2 tablespoons of apple cider vingegar to a liquid measuring cup (enough to hold 2 cups) then fill the measuring cup up to 2 cups with unsweetened almond milk. Set aside to curdle.

To make the biscuits, preheat the oven to 375°F. Add 2 cups of the flour, baking powder, baking soda, salt, sugar, and chilled butter to a large bowl. Use a pastry blender or two knives to cut the butter into the flour, until the butter is the size of a nickel.

Turn the biscuit dough out onto a well floured work surface. Pat the dough roughly into a 14-inch wide rectangle (it doesn't have to be perfect), with the longest edge of the dough facing you.

Trifold the dough (book fold) by taking the left edge and folding it into the center. Next, take the right edge and fold it in and over top of the first fold. Press it down well to make sure the dough is compact then use a rolling pin to flatten it out again into a rectangle shape. Add more gluten free flour as needed.

Turn the dough 90 degrees so the long edge of the rectangle is facing you again. Fold the dough from left to right in half. Press it down firmly so it's combined then roll it out into another rectangle (the short edge will be facing you). Fold the dough from the top down and press firmly to combine.

For the last fold, roll the dough out into another rectangle with the long edge facing you and fold it from left to right again.

Use a rolling pin to adjust the dough to your desired thickness, about 3/4 of the heigh of your biscuit cutter (ideally about 3 inches wide). The dough will be pretty thick/tall. Dip your biscuit cutter into flour to prevent sticking, then press it straight up and down into the dough, without twisting it at all. You will get 4-6 biscuits out of your first rectangle.

Press the remaining dough together and reshape into a small rectangle. Flip it on it's side and push down into a rectangle to seal any cracks. Cut out more a few more biscuits and repeat the process until a small amount of dough remains. You should get about 7-8 biscuits total.

While they're baking, melt the vegan butter in the microwave and whisk together with your syrup of choice (we used brown rice syrup). When the biscuits are done, brush a generous amount of butter mixture over top of the hot biscuits, letting it fall down the sides to coat the whole biscuit. Top with sea salt. Allow them to cool slightly before serving.