Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Stir together the strawberries with 2 tablespoons granulated sugar and refrigerate for at least 1 hour to let the strawberries release some of their juices.
Meanwhile, make the cream biscuits. Stir together flour, baking powder, sugar, and salt in a bowl. Fold in the coconut milk until the dough is evenly hydrated. Turn the dough out onto a floured surface, sprinkled a little more flour on top, then roll dough to about 1/2" thick.
Using a 4" circle cutter, cut out 12 circles. You can combine scraps and re-roll if needed.
Place 6 biscuits on parchment paper, brush with nondairy milk. Stack the remaining 6 biscuits on top so that each biscuit is two-high. Bake biscuits for 20-25 minutes until golden brown. Remove from oven, remove tops, and let cool.
To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
Assemble the shortcakes by layering a spoonful of coconut whipped cream and sliced strawberries on the bottom layer of each biscuit. Top with 2nd biscuit and a dollop of whipped cream and a few strawberry slices.