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1
Preheat the oven to 425F.
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2
Line a baking sheet with parchment paper.
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3
Chill a medium-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).
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4
Slice the berries and place them in a large bowl.
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5
Toss with 2 tablespoons sugar and set aside.
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6
In a large bowl or the food processor combine both flours with the salt, baking powder, and 1/4 cup of the sugar and mix well.
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7
Add the butter and process or cut into the flour until it is ranges in size from coarse cornmeal to the size of a pea.
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8
Add the 2 cups of heavy cream all at once and mix until the dough gathers together but doesn't completely adhere.
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9
Turn it out onto a well-floured surface, dust it lightly with flour and press it down with a rolling pin until it is rectangular in shape and about 1/2-inch thick.
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10
Fold it in thirds like a business letter and turn it one quarter turn.
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11
Lightly flour and gently press it out again until it is an even rectangle about 1/2-inch thick, fold it in thirds and turn it another quarter turn.
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12
Cut the dough in half, horizontally.
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13
Lightly flour half and roll it into a very even rectangle measuring about 6 x 12 inches.
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14
Cut it in half, crosswise, then cut an x through each half to give 8 triangular pieces.
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15
Repeat with the remaining dough.
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16
Place the triangles on the prepared baking sheet, leaving 1/4-inch between them, and sprinkle them with the remaining sugar.
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17
Bake in the center of the oven until the shortcakes are pale golden and puffed, about 15 minutes.
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18
Slide the shortcakes off the baking sheets and cool on wire racks.
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19
Whisk the vanilla into the creme fraiche.
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20
To serve, place a shortcake in the center of a plate.
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21
Top with berries and a dollop of creme fraiche.
