Preheat the oven to 400°F.

In a large bowl, combine brown rice flour, almond flour, baking powder and salt. Sift together and set aside. Using a pastry cutter or two forks, cut the coconut oil into the flour until the mixture resembles a coarse crumb.

In a measuring cup, combine 3/4 cup almond milk, 1 teaspoon vanilla extract, and 2 tablespoons pure maple syrup. Pour the liquid into the bowl with the flour and stir until a dough forms. Using your hands, shape the dough into a large ball then transfer to a parchment paper lightly sprinkled with flour. Press it out to roughly 1-inch thick then use a cookie or biscuit cutter to cut out the shortcakes. Continue to ball up the dough, press it out and cut until you have 15 cakes.

Transfer the parchment paper to a baking sheet and bake in the oven for 10-12 minutes, until light golden brown on the edges. Set aside to cool for at least 15 minutes. Serve layered with whipped cream and strawberries and enjoy!