IMPORTANT: If using coconut milk to make the coconut whipped cream, you must keep the can in the refrigerator for at least 24 hours before whipping. Before whipping, put bowl and whisk in a freezer to make it as cold as possible.
While the biscuits are cooling, heat apricot preserves in a medium-sized saucepan and a few tablespoons of water until the preserves become a glaze. Add some preserves or water to achieve desired consistency.
Add the preserve glaze to a bowl with strawberries and blueberries and coat.
Remove coconut milk can from refrigerator and scrape milk fat off top. Leave the coconut milk behind and save for another recipe.
Whip the coconut fat, powdered sugar, and vanilla extract until soft peaks form. This will yield about 1 cup of whipped cream.
Layer the biscuits (or shortcake of your choosing) with coconut whipped cream (or topping of your choosing) and strawberry/blueberry mixture. Enjoy!
Notes
Coconut cream will be easier to whip and make a larger volume of whipped cream, but is harder to find than coconut milk.