Preheat oven to 450 degrees F.

Line rimmed baking sheet with parchment paper or nonstick silicone baking mat.

In large bowl, whisk together whole wheat pastry flour, oat flour, almond flour, coconut sugar, baking powder and salt.

In separate bowl, combine coconut oil, soy milk, apple cider vinegar and vanilla extract.

Add wet ingredients to dry ingredients and mix until just combined.

Use ¼-cup measuring cup to mound balls of dough onto prepared baking sheet; there should be enough batter to form 8 biscuits. Bake for 10 minutes, or until lightly golden around edges. Let cool for 15-20 minutes.

In medium saucepan, combine strawberries, maple syrup, arrowroot, rose water, vanilla extract and salt. Heat gently over medium-low, stirring often, until strawberries have cooked down and mixture has thickened, about 20 minutes. Set aside and let cool completely.

Place mixing bowl in freezer for 10 minutes before preparing whipped cream.

In chilled mixing bowl, combine top layer of coconut milk, maple syrup and vanilla extract.

Using electric hand mixer or stand mixer, beat mixture on high until fluffy and soft peaks form, about 2 minutes. (Note: Mixture will continue to set if refrigerated, but can be used immediately.)

To assemble, split each biscuit in half horizontally. Layer strawberry sauce and whipped cream between each biscuit. Serve immediately.