In a bowl, add the beer bread mix to the cream soda. Pour batter into a greased 9 x 13 baking dish. Sprinkle with a light coating of sugar. Bake at 325° for 30-35 minutes. When baked, set aside to cool.
Combine the fruit spread and strawberries in a sauce pan. Heat on low until strawberries are softened; set aside. Slice a piece of the beer bread in half and top with strawberry mixture and a dollop of non-dairy whipped topping. Makes 12 servings.