Toss strawberries with granulated sugar and let them rest 15 minutes to release juices.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a large bowl, combine almond flour, baking powder, baking soda, and salt.
Cut in coconut oil until mixture resembles coarse crumbs.
Whisk plant-based milk with vinegar, maple syrup, and vanilla, then stir into dry mix to form dough.
Scoop dough into 6 mounds on baking sheet. Flatten slightly.
Bake 20–25 minutes until golden and firm.
Cool on rack for 10 minutes.
Whip chilled coconut cream with powdered sugar until fluffy.
Slice biscuits, add strawberries, top with whipped cream, and layer dramatically.
