Double-Berry Shortcakes

Directions

1. 1
   Preheat oven to 425F (220C).
2. 2
   In medium bowl, combine flour and 1/4 cup sugar; add 113 cup heavy cream.
3. 3
   With fork, stir until soft dough begins to form a ball.
4. 4
   Turn out onto lightly floured surface; knead gently 4 times.
5. 5
   Pat into 10x3 inch strip; cut crosswise into 6 lengths.
6. 6
   Place on heavy baking sheet.
7. 7
   Bake 15 mintues or until light borwn.
8. 8
   Cool on wire rack.
9. 9
   In medium saucepan, place 1 cup strawberries; with potato masher or form, mash.
10. 10
    Reserve 2 tablespoon sugar; add remainder to mashed strawberries.
11. 11
    Heat to boiling; boil 1 minute.
12. 12
    Pour into medium bowl; chill thoroughly.
13. 13
    Slice remaining strawberries; add to cooled mashed berries.
14. 14
    Add blueberries; mix.
15. 15
    In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
16. 16
    To serve: Split shortcakes horizontally, fill with berries and whipped cream.
17. 17
    Replace tops.