Star-Spangled Berry Shortcake

• 4 cups (approx. 1 pound) strawberries (rinsed, hulled, and quartered)
• 2 cups blueberries
• 1 1/4 cups sugar (plus another 2 tablespoons)
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into small pieces
• 2 cups heavy cream
• 2 large eggs
• 1/2 teaspoon vanilla extract

1. Preheat oven to 375 degrees.
2. Toss the berries with 3/4 cup sugar and sit aside, stirring occasionally.
3. Using a food processor: pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Next, add the small cubes of butter, and pulse about 10-12 times until there are some pea-size bits of butter remaining.
4. Whisk together the eggs and 1/2 cup cream and pour into the flour mixture. Pulse 25-30 times until large clumps begin to form.
5. Using a 1/2-cup measuring cup, form the dough and tap out onto a baking sheet. Recipe should yield 8-10 biscuits.
6. Bake for 15-20 minutes, until lightly golden. Transfer to a rack to cool.
7. While those bake, beat the remaining 1 1/2 cups cream with 2 tablespoons of sugar with the vanilla until soft peaks form.
8. To serve, either slice the biscuits and half or serve whole. Top with the berries, their liquid and some whipped cream.

strawberries, blueberries, sugar, allpurpose, baking powder, salt, cold, heavy cream, eggs, vanilla

Taken from food52.com/recipes/77382-star-spangled-berry-shortcake (may not work)