Toss strawberries with sugar; let sit 15 minutes to release juices.
Preheat oven to 400°F (200°C). Line baking sheet with parchment.
In a bowl, whisk almond flour, all-purpose flour, baking powder, baking soda, and salt.
Cut in coconut oil until mixture resembles crumbs.
Mix milk, vinegar, and vanilla; stir into dry ingredients to form dough.
Pat dough to 1-inch thickness, cut into 6 biscuits, and place on sheet.
Bake 15–18 minutes, until golden and set.
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.
