Toss strawberries with granulated sugar in a bowl. Let them rest for 15 minutes until juicy and sweet.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
Cut in coconut oil until mixture resembles coarse crumbs.
Mix plant-based milk with vinegar and vanilla, then stir into flour blend to form dough.
Turn dough onto floured surface, gently pat into 1-inch thick round, and cut into 6 biscuits.
Place biscuits on baking sheet and bake 15–18 minutes, until golden brown.
Let biscuits cool slightly on rack.
For whipped cream: beat chilled coconut cream with powdered sugar until fluffy.
Slice biscuits, layer with strawberries, top with whipped cream, and stack dramatically.
