Toss strawberries with sugar; set aside 15 minutes to release juices.
Preheat oven to 425°F (220°C) and line baking sheet with parchment.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Cut in coconut oil until crumbly.
Mix milk, vinegar, and vanilla; stir into dry mix until dough forms.
Roll dough to 1-inch thickness, cut into 16 rounds, and bake 12–15 minutes.
Cool biscuits on rack for 10 minutes.
Whip coconut cream with powdered sugar until fluffy.
Slice biscuits; layer with strawberries, whipped cream, and ice cream.
Sandwich together, freeze briefly, then serve.
