For the roasted strawberries

Preheat the oven to 350º F and line a rimmed sheet pan with parchment paper.

In a bowl, toss the strawberries with sugar and vanilla extract. Spread evenly onto the sheet pan. Roast for 10-12 minutes or until slightly softened and juicy. Let cool while you make the biscuits.

For the biscuits

Raise the oven temperature to 425º F and line another rimmed sheet pan with parchment.

Whisk together the flour, baking powder and sugar in a large bowl. Add in the cold butter and use a fork to work the mixture into small pebbles. Pour in 1 1/4 cup coconut cream (see note**) and mix until a rough dough forms. It will be quite sticky.

Transfer the dough to a heavily floured work surface and dust the top with more flour. Use your palms to shape the dough into a 1 inch thick rectangle. Use a benchsracper or spatula to fold the dough over itself, dusting with flour underneath to prevent sticking. Reform the the rectangle and repeat this process 4 more times.

Form the dough into a square (about 9-10 in) and cut into 9 squares. Place on the sheet pan and refrigerate for 10 minutes.

In a small bowl, whisk together the remaining 2 tbsp coconut cream and honey (or maple syrup) and brush over the chilled biscuits. Sprinkle generously with raw sugar if using and bake for 12-15 minutes or until deeply golden brown on top.

Serve warm or at room temperature with roasted strawberries and whipped cream or ice cream.