If making whipped coconut cream, cans must be chilled for at least 6 hours. You can also place a metal mixing bowl in the fridge or freezer to chill as well. 

1. Freeze coconut oil: Measure coconut oil into plastic wrapped lined bowl. Place coconut oil in freezer for at least 30 minutes, until solid and very cold. Once completely cold, place on cutting board and chop into pieces; set aside. (You can also skip the chopping and pulse dough in a food processor.)
2. Make vegan buttermilk: Combine milk and apple cider vinegar in glass measuring cup; set aside for 5 minutes.
3. Preheat oven to 400ºF and line medium baking sheet with parchment paper; set aside.
4. Make the biscuits: In large bowl combine flour, baking powder, salt and sugar. Add in pieces of frozen coconut oil and use pastry/dough blender to combine. (Or pulse everything together in food processor bowl as mentioned above in post.) Slowly pour in milk about 1/4 cup at a time, mixing dough together with fork. Dough should come together at the end, being slightly sticky. If it seems dry, add 1/2 tablespoon of milk at a time. If the dough seems wet, sprinkle in about 1/2 tablespoon of flour and mix in. Scoop about 1/4 cup of dough and shape into biscuit rounds about 1″ thick, making 6 biscuits, and place on lined baking sheet. Transfer sheet to fridge while the oven fully preheats (about 10 minutes). Bake for 12-15 minutes. Remove biscuits after 5 minutes and place on wire rack to cool.
5. Prepare strawberries: Meanwhile, combine sliced strawberries with sugar in medium bowl to allow strawberries to get extra juicy; the longer they sit the more juices will release. You could also cut back on the sugar or omit sugar if you’d like.
6. Make the coconut whipped cream: be careful not to shake coconut cans. Gently scoop out the cream (the hard white stuff) from the can and place in chilled mixing bowl. Do NOT add liquid – transfer to jar or bottle to use for smoothies. Using whisk attachment of stand mixer or electric hand mixer, whip coconut cream for about 1 minute then slowly incorporate powdered sugar and vanilla bean (pod sliced and scraped) before mixing on medium-high speed again. Transfer to medium bowl and place in fridge until ready to serve.
7. Assemble shortcakes: Using bread knife, gently slice down the center of shortcake biscuits. Layer on strawberries, whipped cream and more strawberries (and more whipped cream if you’d like) and top with other shortcake half. Dig in!