To make Shortcakes:
Preheat oven to 425°F, and coat baking sheet with cooking spray.
- Stir together 3 cups flour, 1/3 cup granulated sugar, 1½ Tbsp. baking powder, and ½ teaspoon salt in large bowl. Stir in 6 Tbsp. almond or canola oil until mixture resembles coarse meal. In separate bowl, whisk together ¾ cup almond milk, ½ teaspoon vanilla extract, and 1/8 teaspoon almond extract. Stir almond milk mixture into flour mixture until soft dough forms.
- Turn out dough onto floured work surface, and roll to 1-inch thickness. Cut out 8 shortcakes with 2½ -inch round cutter. Transfer to prepared baking sheet, brush shortcake tops with almond milk, and sprinkle with sugar. Bake 12 to 15 minutes, or until shortcakes are golden brown. Cool 10 minutes.
To make Topping:
- Combine 4 cups fresh or frozen berries, ½ cup confectioners’ sugar, 2 Tbsp. fresh lemon juice, ½ teaspoon vanilla extract, and pinch salt in bowl. Let stand 10 minutes.
To serve: Split shortcakes in half, and place bottoms on serving plate. Top with ¼ cup berry mixture and 2 Tbsp. nondairy whipped cream. Place tops of shortcakes slightly askew on top, and add remaining ¼ cup berry mixture and remaining 2 Tbsp. non dairy whipped cream.
Makes 8 servings.
