Strawberry Blueberry Shortcake

INGREDIENTS:

For the biscuits:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
6 tablespoons cold vegan butter
3/4 cup unsweetened coconut yogurt
1 teaspoon vanilla extract
All-purpose flour, for rolling
Sugar, for topping

For the berry topping:
1 pint blueberries
1 pound strawberries, sliced
2 tablespoons sugar
1 tablespoon lemon juice
Dairy free whipped cream

DIRECTIONS:

For the berry topping:
In a large bowl, combine strawberries, blueberries, sugar and lemon juice. Stir until fruit is well coated.
Allow fruit to macerate while preparing shortcakes.
For the shortcakes:
Preheat oven to 450˚F and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients. Cut in shortening until a small crumb has formed. Stir in coconut yogurt and vanilla extract until a ball of dough is formed.
Knead dough on a floured surface until no longer sticky. Roll to 1/2-inch thick, and use a circle cutter to cut biscuits.
Transfer shortcakes to the prepared baking sheet and bake for 12 minutes, or until tops are golden brown. Remove from oven and transfer to a cooling rack.
Allow the shortcakes to cool for about 10 minutes. Then serve as desired.