Strawberry and Blueberry Shortcakes

Serves 6

For the biscuits:
2 cups all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled, unsalted butter, cut in small pieces
1 cup buttermilk

For the berries:
1 lb. strawberries, hulled and halved
12 oz. blueberries
3 tablespoons sugar
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the whipped cream:
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Prepare the biscuits:
Preheat oven to 400 F.  In a large bowl sift together the flour, 4 tablespoons sugar, baking powder, baking soda and salt. Mix in the butter with fingertips until mixture resembles coarse meal. Add buttermilk and stir until sticky dough forms. Drop dough in mounds on ungreased baking sheet.  Sprinkle with 1 tablespoon sugar. Bake until golden, about 20 minutes. Cool 15 minutes.

Prepare the fruit:
While the biscuits bake, combine strawberries, blueberries, sugar, mint, lemon juice and zest in a bowl. Toss to coat. Let stand 30 minutes (can be prepared 2 hours ahead.)

For the whipped cream:
In a bowl of an electric mixer beat cream until traces of the beater appear. Add sugar and vanilla extract. Beat until soft peaks form, taking care not to overbeat.
To assemble shortcakes, cut each biscuit in half and arrange bottom half on individual serving plates. Spoon berries with juices over and top with whipped cream. Arrange biscuit top over cream.
Serve garnished with fresh mint leaves.