Preheat the oven to 450 degrees F. Line a cookie sheet with parchment paper.
Combine the spelt flour, 3 Tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Whisk together.
Add the vegan butter spread and use a pastry blender to cut it into the flour mixture until it resembles coarse crumbs.
Add the yogurt and coconut milk and mix until just combined. Let the dough sit for about 5 minutes so it has a chance to puff up from the baking powder.
Use a ¼ cup measure to drop the dough onto the prepared cookie sheet. Shape the dough into round biscuits. You should have 8 biscuits. Sprinkle the two teaspoons of sugar on the tops of the biscuits.
Bake at 450 degrees F for 10-12 minutes until biscuits are lightly golden brown.
While the biscuits bake, put the strawberries and 3 Tablespoons sugar in a medium bowl and stir so that all the strawberries are covered with sugar.
Once the biscuits are done, let them cool on the cookie sheet.
To assemble shortcakes, slice them in half and then put a scoop of ice cream in the middle. Pour strawberries and juice on top. Enjoy!
Notes
If you don't have non-dairy milk, you can substitute water.Store leftover shortcakes in a plastic bag or airtight container.Store leftover strawberry topping in the refrigerator. It is best eaten within 3 days.