Lightly grease a 9x13 rimmed sheet pan with cooking spray or coconut oil. Set aside.
In a medium bowl, combine white rice flour, almond flour, 2 tablespoons of organic cane sugar, arrowroot starch, baking powder, and salt. Whisk to combine. In a small bowl, combine 1 cup almond milk and the olive oil. Stir to combine.
Add the liquid mixture to the dry ingredients, stirring until all ingredients are incorporated. Chill biscuit dough in the refrigerator for 20 minutes.
Preheat oven to 350 degrees Fahrenheit. While the biscuit dough is chilling, prepare your strawberries. Line a second sheet pan with parchment paper. Place the quartered strawberries in a medium to large bowl with maple syrup, lemon zest, and vanilla extract. Stir to thoroughly combine then spread in an even layer onto parchment-lined baking sheet. Set aside until ready to bake biscuit layer.
Once biscuit dough has chilled, spread it into an even layer in the greased sheet pan. Using a pastry brush, wash biscuit slab with additional almond milk so that top is moistened, sprinkle with remaining 1 tablespoon of organic cane sugar.
Place the biscuit sheet pan on the middle rack in oven. Bake biscuit for 45 to 50 minutes, or until the edges and top start to turn a pale golden. Place your strawberries on the bottom rack and roast for 25 minutes.
Allow both the strawberries and biscuit to cool completely before assembling shortcake.
While biscuit and strawberries bake, place cream cheese whipped topping ingredients in a medium bowl. Use an electric mixer and mix until smooth. Place in the refrigerator until ready to assemble shortcake.