In a bowl toss the blueberries with 1 tablespoons of sugar to let some of the juices come out.

Similarly in another bowl add sliced strawberries and 1 tablespoon sugar and cover and refrigerate.

Preheat the oven to 425 degrees F. Fit a large baking sheet with a silpat mat or parchment paper.

Into a medium mixing bowl sift together the flour, salt, baking powder, and 2 teaspoons sugar.

Stir in enough heavy cream to moisten the dough thoroughly. When you squeeze the dough it should stay together without any dry pieces falling off.

Turn the dough out onto a lightly floured work surface and very gently pat it or roll it into an 8" circle about ¾" thick.

Use a sharp biscuit cutter ( 2 + ¼-inch) to cut into rounds. Combine the scraps and roll out again until you get 14 rounds.

Dip the rounds into melted butter, and place them on the prepared baking sheet. Sprinkle them generously with coarse sugar.

Bake the biscuits for 15 to 18 minutes until they're golden brown and puffy.

Meanwhile make the whipped cream.

he bowl of a stand mixer or in a large mixing bowl beat the whipping cream with 2 teaspoons sugar and ½ teaspoon vanilla extract on medium-high speed until thick and stiff. When you lift the beater the cream should stick to it without falling off.

To serve split the shortcakes in half, top with whipped cream, a few spoons of the berries

and the juice, more cream, the top biscuit, more whip cream and a few more berries.