Toss strawberries with sugar; let rest 15 minutes.
Preheat oven to 425°F (220°C). Line baking sheet with parchment.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Cut in coconut oil until mixture resembles crumbs.
Mix milk, vinegar, and vanilla; stir into dry ingredients until dough forms.
Pat dough to 1-inch thickness, cut into 6 rounds, and place on sheet.
Bake 15–18 minutes, until golden brown.
Cool biscuits on rack for 10 minutes.
Whip coconut cream with powdered sugar until fluffy.
Slice biscuits, layer with strawberries and whipped cream, then serve dramatically.
