Double-Berry Shortcakes

• 2 cups flour, self-rising unsifted
• 1/4 cup sugar
• 213 cups heavy whipping cream
• 2 pints strawberries hulled
• 1 cup blueberries

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

flour, sugar, heavy whipping cream, pints strawberries, blueberries

Taken from recipeland.com/recipe/v/double-berry-shortcakes-42872 (may not work)