Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13 casserole dish and set aside. Wash [fresh, ripe] strawberries, cut the tops off, and cut the larger strawberries into halves. Place them in a bowl, then toss them with sugar, cornstarch, lemon juice, vanilla, and lemon zest.

Combine the brown rice flour, almond flour, sugar, baking powder, and salt in a large bowl and set aside. In a separate bowl, mix melted coconut oil, non-dairy milk, ground flaxseeds, and vanilla. Stir the mixture into the dry ingredients until fully incorporated. If the mixture is too dry, add 1 tablespoon of water or non-dairy milk at a time until it comes together.

Pour the strawberry mixture into the casserole dish and spread evenly. Scoop up the dough using a large spoon or ice cream scoop, form it into biscuit shapes, and place them on top of the strawberries.

Bake the cobbler for 40-45 minutes or until the biscuits are golden and crisp. Remove from oven and allow to cool for 10 minutes [to allow the flavors to meld and the cobbler to set]. Serve with a dollop of coconut whipped cream or vanilla ice cream.