Prep and Preheat: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Macerate the Strawberries: In a medium bowl, combine the sliced strawberries and 2 tablespoons of sugar. Stir gently, then set aside for at least 30 minutes. This will draw out the strawberries’ natural juices to create a delicious syrup.

Make the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, ¼ cup sugar, and salt. Add the solid coconut oil. Use a pastry cutter, fork, or your fingertips to work the oil into the flour until the mixture resembles coarse crumbs.

Combine Wet Ingredients: In a small bowl, combine the almond milk and apple cider vinegar. It will curdle slightly, creating a vegan “buttermilk.”

Form the Dough: Pour the “buttermilk” into the flour mixture. Use a spatula to gently mix until a soft, shaggy dough forms. Be careful not to overmix.

Shape and Bake: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a round biscuit cutter or a glass to cut out biscuits. Place them on the prepared baking sheet. Bake for 12-15 minutes, until golden brown and cooked through.

Make the Coconut Whipped Cream: While the biscuits bake, scoop the solid coconut cream from the chilled can of coconut milk into a chilled bowl (discard the water or save for smoothies). Using a hand mixer, beat the coconut cream with the powdered sugar and vanilla until soft peaks form.

Assemble: Once the biscuits have cooled slightly, split them in half. Place the bottom half on a plate, spoon a generous amount of macerated strawberries and their juice over it, add a dollop of coconut whipped cream, and top with the other biscuit half.