PREHEAT oven to 425°F.
CUT flour and coconut oil together using a pastry cutter or forks until mixture resembles fine crumbs.
ADD coconut or almond milk.
ADD agave or honey.
STIR flour mixture until it forms into a soft dough and no longer sticks to the sides of the bowl.
KNEAD dough just until combined. Be careful not to over-knead.
POUR dough onto a cutting board lightly dusted with flour.
ROLL OUT dough to about 3/4-inch thickness using a rolling pin.
CUT dough into biscuits using a 2-inch cutter.
TRANSFER biscuits to an ungreased baking sheet.
BAKE for 10 minutes or until biscuits have risen and begin to brown slightly on top.
COOL biscuits for at least 5 minutes.
SPLIT biscuits in two.
PLACE biscuit bottoms onto serving plates.
SLICE strawberries lengthwise into ¼ inch slices.
TOP biscuits with strawberries.
WHISK coconut cream, confectioners’ sugar, and vanilla extract in a chilled mixing bowl with an electric mixer until mixture is fluffy.
SPEAD each dessert with coconut whipped cream.
PLACE biscuit tops onto desserts.
SERVE Vegan Strawberry Shortcake immediately