4 cups mixed berries (blueberries, raspberries and/or sliced strawberries)
4 tablespoons sugar
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups heavy cream
Preheat the oven to 425F.
Grease a baking sheet.
Gently toss the berries with 1 tablespoon sugar and let stand.
In a large bowl, mix the flour, baking powder, salt and 1 tablespoon sugar.
Make a well in the center and pour in 1 cup cream. Using a fork, stir until just blended.
Scrape out the dough onto a floured surface; knead gently 8–10 times.
Roll the dough 1/2 inch thick.
Using a round cutter, cut out 6 biscuits, rerolling the scraps as necessary.
Transfer biscuits to the prepared baking sheet and brush tops with 2 tablespoons cream.
Sprinkle tops with 1 tablespoon sugar.
Bake the biscuits for 12–15 minutes or until the edges are golden.
Beat the remaining 1 cup plus 2 tablespoons cream and 1 tablespoon sugar at high speed until soft peaks form.
Using a serrated knife, halve the biscuits horizontally.
Place a generous spoonful of berries on each biscuit bottom, then top with whipped cream and biscuit tops.