Double-Berry Shortcakes

Directions

Preheat oven to 425℉ (220℃).

In medium bowl, combine flour and ¼ cup sugar; add 1⅓ cup heavy cream.

With fork, stir until soft dough begins to form a ball.

Turn out onto lightly floured surface; knead gently 4 times.

Pat into 10×3 inch strip; cut crosswise into 6 lengths.

Place on heavy baking sheet.

Bake 15 mintues or until light borwn.

Cool on wire rack.

In medium saucepan, place 1 cup strawberries; with potato masher or form, mash.

Reserve 2 tablespoon sugar; add remainder to mashed strawberries.

Heat to boiling; boil 1 minute.

Pour into medium bowl; chill thoroughly.

Slice remaining strawberries; add to cooled mashed berries.

Add blueberries; mix.

In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.

To serve: Split shortcakes horizontally, fill with berries and whipped cream.

Replace tops.