Wash and cut your strawberries. In a bowl, mix the berries with sugar. Cover and refrigerate until assembly
Preheat the oven 425º F
In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar.
Cut (rub) the chilled butter into dry ingredients until crumbly
Gradually add the buttermilk and combine. Don't overmix. Transfer mixture to floured surface*
*If mixture is too wet, add up to ½ cup flour, little by little
Roll out the dough to about ¼-inch thick¼ and cut 12-14 3-inch circles with a biscuit cutter, cookie cutter, or floured glass
Squish the rounds close together on lined baking sheet — this helps them grow taller
Brush the tops with the 1 tbs of milk and bake for 15 minutes, or until golden brown. Let cool for 10 minutes
While the biscuits bake, take the chilled can of coconut milk and scoop out the solids into a bowl. Add sugar and vanilla
Whisk mixture until fluffy, about 5-10 minutes. Keep in refrigerator until assembly
Once the biscuits are slightly cooled, cut each in half creating a top and bottom piece. On the bottom piece, add the strawberries and coconut whipped cream. Top with other biscuit
Add more strawberries and whipped cream as desired, and enjoy!