It’s not Independence Day until we make a flag-colored recipe from High 5 magazine! To wit, see our recipes in the past for Flags for Breakfast or Red, White, and Blue Nachos.

This year’s candidate: easy shortcakes in the colors of the American flag. We made a few vegan substitutions from High 5’s original recipe, but stayed true to the spirit of the dish.

Instead of refrigerated biscuit dough, purchase frozen pie shells (such as Wholly Wholesome) or make your favorite pie dough recipe. Use a star-shaped cookie cutter to make 12 stars from the crust (you’ll have to re-roll your scraps a few times to have enough dough).

Travis loved playing with extra dough!

Place the stars on a baking sheet, brush with about 1 tablespoon Earth Balance butter, and sprinkle with sugar. Bake at 400 degrees for 5 minutes; cool completely.

Meanwhile, combine 2 cups blueberries, 2 cups raspberries, and 2 tablespoons agave nectar in a bowl. Set aside.

Rather than make our own yogurt cream from scratch, we purchased a can of SoyaToo whipped cream. (Note: there are vegan substitutes that whip up like dairy cream, but I didn’t have enough time to plan in advance and order online).

To assemble each dessert, place one star on a plate, along with a heaping spoonful of berries.

Add a dollop of whipped cream to taste, and enjoy!