Make Cashew Coconut Cream and refrigerate. Place berries in a sealable container and add cinnamon, vanilla and maple syrup. Seal and shake to combine, then refrigerate. Preheat oven to 425 degrees and line a baking sheet with nonstick parchment paper.
Add rolled oats to a high-powered blender or food processor and process into a fine flour. Into a large mixing bowl, combine oat flour, coconut flour, coconut sugar and salt.
Add 6 tablespoons coconut oil, and rub into the dry ingredients with clean fingers, forming a crumbly texture.
Starting with adding 1/3 cup coconut milk to the dry ingredients and mix until it forms a dough consistency. You may not need all 3/4 cup. you want a sticky dough but not wet. Sprinkle a thin layer of coconut flour onto the counter and add dough. Knead once or twice to coat with flour then flatten into approximately 1/2 inch thickness. We're going for rustic here, so no need to use a rolling pin. Using a 3-inch biscuit cutter, cut an even number of rounds.
Place rounds side by side on your baking sheet. Melt remaining 1 tablespoon coconut oil and brush a light coating on each round. Bake for 10 minutes, or until just golden brown around the edges. Allow to cool 5 minutes.
While shortcake is cooling, grab strawberries and use a fork or a immersion blender to mash into a chunky compote. Top each shortcake with Cashew Coconut Cream and strawberry compote. Serve immediately.