Toss strawberries with granulated sugar; let sit 15 minutes to release juices.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
Cut in coconut oil until crumbly.
Mix milk, vinegar, and vanilla; stir into dry ingredients to form dough.
Pat dough into 1-inch thickness, cut into 6 rounds, and place on sheet.
Bake 15–20 minutes, until firm and fragrant.
Cool on rack for 10 minutes.
Whip coconut cream with powdered sugar until fluffy.
Split biscuits, layer with strawberries, top with whipped cream, and serve dramatically.
