Start by making a shortcake (3 parts flour, 1 part coconut oil and 2 parts almond milk). Also, remember a pinch of salt, a bit of sugar and baking powder. I tried forming it in a pastry ring, but they would be more consistent if they were rolled and cut. Bake at 400F until golden brown.
While baking, prepare the fruit: wash and drain blueberries and pit the cherries.
When the shortcake is finished baking, allow it to cool for a few moments and spread with dairy free spread (or whipped cream, if you prefer). Then, pile the fruit atop the shortcake. As a finishing touch, drizzle with honey (or agave syrup if you're ultra-vegan).
Happy Fourth of July!!!