Place the coconut oil into the refrigerator to harden. Preheat oven to 400°F. and line a baking sheet with parchment paper.
Combine sliced strawberries and 3 tablespoons sugar in a small bowl. Stir to combine and set aside.
Add flour, baking powder, remaining 3 tablespoons sugar, and sea salt to a large bowl. Mix well to combine. Add chilled coconut oil to dry mixture and use your hands to incorporate, breaking down the coconut oil into small chunks. Add 3/4 cup oat milk to the dry mixture and use hands to form a dough. If the mixture is too dry, add in another 1 to 2 tablespoons of oat milk. Once the dough begins to form, transfer to a well-floured surface.
Roll the dough out to a thickness of 1 1/2-inches. Use a round cookie cutter or glass to cut dough into 2-inch rounds. Re-form dough and roll out as necessary, repeating until all dough is used up. Add shortcake rounds to the baking sheet.
Bake for 15 to 20 minutes, or until shortcakes are golden. Remove from oven.
While shortcakes bake, prepare coconut whipped cream. Carefully open chilled can of coconut milk and scoop out hardened coconut cream into a large bowl. Add maple syrup and vanilla extract. Use a hand mixer to whip coconut milk until it resembles thick cream. Let sit in the refrigerator before serving. To prepare shortcakes: cut biscuits in half and add strawberries and coconut whipped cream. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.