In a large bowl, combine strawberries, sugar, lemon zest, and vanilla. Stir well. Cover and refrigerate for at least 1 hour, ideally 2-3 hours. 

Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold grated butter. Use hands to mix butter into dry mixture until fully incorporated. 

In a liquid measuring cup, whisk together milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use a wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork the dough. The dough will be shaggy with some wet spots. 

Transfer dough to a light-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Fold one side into the center, then the other wise. Turn dough horizontally then flatten into a ¾” thick rectangle again. Repeat this 2 more times. 

Cut dough into 3-inch circles with a round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8-10.

Arrange circles on parchment-lined baking sheet. Brush tops with milk and sprinkle over raw sugar. Bake biscuits for 17 minutes until tops are golden brown. Cool for 10 minutes before assembling. 

While biscuits are cooling, prepare coconut whipped cream. Scoop out all of the hardened coconut cream into a large mixing bowl. Set aside any coconut water to use at a later time. Add powdered sugar and vanilla. Use a handheld mixer on medium-high speed to mix up coconut cream until light and fluffy.

Assemble strawberry shortcakes by separating the biscuit in half, topping with macerated strawberries and coconut whipped cream.