| 1 | Preheat oven to 425°F. |
| 2 | In medium bowl, combine flour and ?cu sugar; add 1 1/3 cu 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 10x3 inch strip; cut crosswise into 6 lengths. |
| 6 | Place on heavy baking sheet. |
| 7 | Bake 15 mintues or until light borwn. |
| 8 | Cool on wire rack. |
| 9 | In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. |
| 10 | Reserve 2 t sugar; add remainder to mashed strawberries. |
| 11 | Heat to boiling; boil 1 minute. |
| 12 | Pour into medium bowl; chill thoroughly. |
| 13 | Slice remaining strawberries; add to cooled mashed berries. |
| 14 | Add blueberries; mix. |
| 15 | In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. |
| 16 | To serve: split shortcakes horizontally, fill with berries and whipped cream. |
| 17 | Replace tops |
