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1
Prepare the syrup: In a heavy small saucepan, bring the sugar and 1 cup cold water to a boil over high heat, stirring with a wooden spoon until the sugar dissolves.
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2
Continue to boil, without stirring, for 5 minutes, then remove from the heat.
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3
Crush the mint leaves and add to the syrup.
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4
Cool completely, then strain and discard the mint leaves.
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5
Prepare the shortcake: Preheat the oven to 350F.
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6
In a large bowl, sift together the flour, sugar, baking powder, and salt.
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7
Using your fingers, work the butter into the flour mixture until it looks crumbly.
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8
Stir in the cream and mix just until it is absorbed and the dough is no longer sticky and releases from the sides of the bowl.
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9
On a lightly floured surface, flatten the dough into a 1-inch flat cake.
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10
Cut into 8 equal wedges.
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11
Form each wedge into 1-inch-thick rounds.
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12
Place the shortcakes on an ungreased baking sheet.
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13
Bake for 25 to 35 minutes until golden.
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14
Prepare the berries: Wash, hull, and slice the strawberries, then place in a bowl and add the other berries, if using.
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15
Add as much of the mint-infused syrup as you like and toss.
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16
Let stand for 10 minutes.
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17
Using a serrated knife.
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18
cut the shortcakes in half crosswise and place them on individual serving plates.
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19
Divide the berries onto the bottom half, replace the tops, and serve with the whipped cream.
