Make the whipped cream:

Cup of Yum
1. In the bowl of a stand mixer or a large batter mixing bowl, whip the heavy cream, vanilla, and powdered sugar for 5 minutes, until medium-stiff peaks form. You want the whipping cream to be solid enough to be sandwiched in the croissant. Use immediately or refrigerate while you assemble the rest.

Make the chocolate drizzle:

1. In a double boiler, melt the chocolate chips and coconut oil. Once melted, turn off the heat.
2. In a microwave, melt the chocolate and coconut oil in a microwave-safe dish in 15 to 20-second increments, stirring each time. If using the microwave, assemble the croissants completely and do this step immediately before drizzling. 

Assemble the croissants:

1. Top the bottom halves of the croissants with the fresh strawberries, creating a single later at the bottom. Spoon whipped cream over the strawberry later, and place the top half of the croissant on top.
2. Dust the croissant tops with powdered sugar and with a spoon, drizzle with melted chocolate. Enjoy immediately.