Toss strawberries with granulated sugar and set aside 15 minutes to release juices.
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 coarse crumbs.
Mix milk with vinegar and vanilla; stir into dry mix until dough forms.
Turn dough onto floured surface, pat into 1-inch thickness, cut into 8 rounds.
Bake 12–15 minutes, until golden. Cool slightly.
Whip chilled coconut cream with powdered sugar until fluffy.
Split biscuits, layer with strawberries and whipped cream.
Stack them dramatically, serve immediately.
