Preheat oven to 375°F. Spray a 10 inch cast iron skillet or 9x9 inch baking pan with non stick spray. Set aside.

To make the strawberry portion, combine all ingredients in a large bowl and toss lightly to coat the strawberries evenly. Pour into prepared pan and set aside to make the biscuits.

To make the biscuits, in a large bowl, whisk together the white whole wheat flour, baking powder and salt.

Using a pastry cutter or two knives, cut in coconut oil until mixture resembles coarse crumbs. Gently stir in coconut milk, pure maple syrup and butter extract just until a dough forms.

Lightly flour a clean surface and pat together and flatten the dough to form a rectangle about ½ an inch thick. Using a circular cookie cutter or biscuit cutter, cut dough into circles and arrange on the prepared baking sheet, positioning them about 1½ inches apart. Re-roll dough out and cut more biscuits. Repeat until dough is gone.

Place biscuit dough evenly on top of strawberry mixture and bake for 35-40 minutes, or until edges of strawberries are bubbling and biscuits are golden brown.

Allow to cool slightly before serving.