Toss sliced strawberries with 2 tbsp sugar. Let sit at room temperature while you prepare the biscuits, at least 20 minutes.

Stir cold oat milk and apple cider vinegar; let curdle 5 minutes. Whisk flour, 3 tbsp sugar, baking powder, and salt in a large bowl.

Cut cold coconut oil into flour mixture until pea-sized crumbs form. Pour in curdled milk, stir to a shaggy dough. Fold and pat dough 3 times, cut rounds with a 3-inch cutter, bake at 400°F (200°C) for 14–16 minutes.

Scoop solid coconut cream into a bowl, add powdered sugar and vanilla. Beat until fluffy and soft peaks form, about 2 minutes.

Split warm shortcakes, layer with macerated strawberries and whipped cream. Serve immediately with extra on the side.