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To prepare the fruit:
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Put the strawberries in a large bowl, pour the sugar over the berries, sprinkle with the basil, and toss gently.
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Cover and set aside at room temperature for at least 2 hours.
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Using a fork, mash one-third of the berries in the bowl, toss the mixture again, and let stand for another hour.
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(You can make this 1 day ahead.
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Refrigerate the mixture after mashing some of the berries, and bring the berries to room temperature before serving.)
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Peel the mangoes and cut lengthwise into 1/2-inch-thick slices, cutting from one side and then the other side of the large central pit.
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Cut the slices lengthwise into 3/4-inch-wide sticks.
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Cut the sticks crosswise into 3/4-inch cubes, place in a medium bowl, cover, and set aside at room temperature.
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Before baking:
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Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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Have ready a sturdy 2 1/2-inch round metal cutter.
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To make the Shortcake Biscuits:
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In a large bowl, whisk together the flours, sugar, baking powder, and salt.
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Scatter the butter pieces over the flour mixture.
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With a pastry blender, cut in the butter just until the mixture resembles a very coarse meal.
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Add the milk, about one third at a time, and toss gently with a fork (preferably a blending fork) after each addition until the mixture develops moist clumps and leaves the sides of the bowl to form a dough.
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Turn the dough out onto a floured work surface and knead gently only 2 or 3 times to bring it together into a cohesive ball.
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Pat or roll out the dough about 1/2 inch thick.
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Using the cutter, cut out 6 circles.
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Be sure to press the cutter straight down to cut each circle.
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Twisting the cutter seals the edges of the biscuits and limits their rise.
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(Using a glass as a cutter does not cut as cleanly as a metal cutter.
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As you press the glass into the dough, it tends to seal the edges, which affects how high the biscuits will rise as they bake.
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When you cut with a metal cutter, both the top and bottom of the biscuit remain open, so that air can escape as you press down.)
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Set the dough circles about 2 inches apart on the prepared baking sheet.
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Sprinkle the tops evenly with the sanding sugar.
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If desired, gather the scraps, gently pat the dough 1/2 inch thick, and cut out another circle or two (the biscuits made from scraps wont be as tender as the first ones, but they will be tender).
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Bake for 10 minutes, then reduce the heat to 375 degrees F and bake until the shortcakes are golden, about 10 minutes longer.
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Transfer the biscuits to a wire rack and let cool completely.
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For the best texture and flavor, serve them at room temperature as soon as possible after they have cooled and no more than a few hours.
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To make the Cream Filling:
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In a large bowl, combine the cream, creme fraiche, sugar, and vanilla and whip with a handheld electric mixer on medium-low speed or by hand with a whisk just until soft peaks form.
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To assemble the shortcakes:
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Split the biscuits in half horizontally either by gently pulling them apart with your fingertips or cutting them with a serrated knife.
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Place a biscuit bottom, cut side up, on each plate.
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Spoon 1/3 to 1/2 cup of the strawberries on the biscuit bottom, top with about 1/4 cup of the mango pieces, and then 1/4 to 1/3 cup of the whipped cream.
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Cover with the top half of the biscuit, cut side down.
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Lightly dust each shortcake and its plate with powdered sugar.
