Toss strawberries with granulated sugar; let rest 15 minutes until juicy.
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 mixture resembles crumbs.
Mix milk, vinegar, and vanilla; stir into dry mix to form dough.
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 light and fluffy.
Split biscuits, layer with strawberries and cream, then stack dramatically.
