| 1 | 1 preheat oven to 425°F. |
| 2 | In medium bowl, combine flour and ?cup sugar; add 11/3 cups heavy cream. |
| 3 | With fork, stir until soft dough begins to form a ball. |
| 4 | Turn out onto lightly floured surface; knead gently 4 times. |
| 5 | Pat into 10 x 3-in. |
| 6 | Strip; cut crosswise into 6 lengths. |
| 7 | Place on heavy baking sheet. |
| 8 | Bake 15 minutes or until light brown. |
| 9 | Cool on wire rack. |
| 10 | In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. |
| 11 | Reserve 2 tbs. |
| 12 | Sugar; add remainder to mashed strawberries. |
| 13 | Heat to boiling; boil minute. |
| 14 | Pour into medium bowl; chill thoroughly. |
| 15 | Slice remaining strawberries; add to mashed berries. |
| 16 | Add blueberries; mix. |
| 17 | In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. |
| 18 | To serve: split shortcakes horizontally; fill with berries and whipped cream. |
| 19 | Replace tops. |
| 20 | Makes 6 servings. |
| 21 | Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat, 125 mg cholesterol, 566 mg sodium |
