Macerate the strawberries: Toss sliced strawberries with sugar, lemon juice, and vanilla. Let sit 20–30 minutes, stirring once. They’ll release syrupy juices.

Prep the oven: Heat to 425°F (220°C). Line a baking sheet with parchment.

Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.

Cut in butter: Add cold vegan butter and work it into the flour using a pastry cutter or fingers until pea-sized bits form. Keep some larger flecks for flakiness.

Add wet ingredients: Stir vinegar into the cold non-dairy milk; wait 1 minute. Add milk mixture and vanilla to dry ingredients. Fold gently until just combined; the dough should be soft and slightly sticky.

Form and bake: Using a spoon or scoop, drop 8–10 mounds of dough onto the sheet. Bake 12–15 minutes, until risen and lightly golden. Cool on a rack.

Make coconut whip: Scoop the solid cream from the chilled cans (leave liquid behind). Beat with powdered sugar, vanilla, and a pinch of salt until fluffy, 1–2 minutes. If too stiff, add a splash of the coconut liquid.

Assemble the cups: Break biscuits into chunks. Layer biscuit pieces, macerated strawberries with their juices, and coconut whip. Repeat layers. Finish with a dollop of cream, a few berries, and mint or lemon zest if you like.