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1
In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice.
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2
Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
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3
Preheat the oven to 450F.
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4
In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt.
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5
Pulse to combine.
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6
Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
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7
Line a baking sheet with parchment paper or a silicone mat.
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8
With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls.
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9
They should look a little like toads and DEFINITELY not be perfect.
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10
Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
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11
Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown.
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12
Remove and let cool.
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13
Toss the mint with the fruit and stir to combine.
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14
Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them.
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15
Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
