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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Place a large, clean metal or glass bowl and a clean whisk in the freezer while you prepare the fruit and shortcakes.
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3
Combine berries and 1/4 cup of the sugar in a medium bowl.
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4
Let sit until sugar dissolves and berries release some juice, at least 10 minutes.
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5
Combine flour, baking powder, 2 tablespoons of the sugar, and the salt in a large bowl and whisk to aerate and break up any lumps.
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6
Grate the butter on the large holes of a box grater and add to the flour mixture along with 1 cup plus 1 tablespoon of the cream.
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7
Mix briefly with your hands or a wooden spoon until the dough just comes together, about 1 minute.
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8
(The dough will be dry and slightly crumbly.)
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9
Turn dough out onto a dry, clean surface and pat into a circle.
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10
Using a rolling pin, shape dough to about 3/4-inch thickness.
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11
Using a 3-inch biscuit cutter, stamp out as many shortcakes as possible.
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12
Reroll and stamp dough until you have a total of 6 shortcakes.
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13
Place shortcakes on a baking sheet and bake until they are puffed and the tops are golden and flecked with brown, about 20 minutes.
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14
Remove to a wire rack to cool slightly.
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15
Meanwhile, combine vanilla, remaining 2 tablespoons sugar, and remaining cream in the chilled bowl and whisk with the chilled whisk until thick and fluffy and medium peaks have formed, about 3 minutes.
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16
Split a shortcake in half horizontally and set the bottom half on a serving plate.
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17
Scatter berries over the shortcake and top with a dollop of whipped cream.
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18
Close with remaining shortcake half and serve.
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19
Repeat to make 6 servings.
