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1
Preheat the oven to 425.
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2
In a food processor, pulse the flour, baking powder, granulated sugar and salt.
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3
Add the diced butter and pulse until the mixture resembles coarse meal.
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4
Add 3/4 cup of the cream and process until the dough just comes together.
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5
Turn the dough out onto a lightly floured surface; knead 3 times.
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6
Roll out the dough 1/2 inch thick.
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7
Using a floured 2 3/4-inch round biscuit cutter, stamp out 8 shortcakes as close together as possible; transfer to a large baking sheet.
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8
Brush the tops of the shortcakes with cream and sprinkle with 2 heaping tablespoons of the turbinado sugar.
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9
Bake the shortcakes for 15 minutes, or until golden brown.
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10
Transfer to a wire rack to cool.
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11
In a bowl, beat the remaining 2 cups of cream with 1/3 cup of confectioners' sugar and the vanilla until soft peaks form.
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12
Melt the remaining 2 tablespoons of butter in a large skillet.
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13
In a bowl, toss the nectarines with the berries, the remaining 1/3 cup of turbinado sugar and the lemon juice.
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14
Add to the skillet and cook over high heat, stirring, until the fruit begins to release its juices, about 2 minutes.
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15
Remove from the heat.
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16
Cut the shortcakes in half horizontally.
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17
Set the bottoms on plates; top with the fruit.
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18
Add a large dollop of whipped cream, close the shortcakes, dust with confectioners' sugar and serve.
