BERRIES

• 6 cups ripe strawberries, trimmed, divided
• 1/4 cup sugar
• 1 1/2 cups raspberries
• 1 1/2 cups blueberries
• 1 cup blackberries

SHORTCAKES

• 1 3/4 cups Swans Down® Cake Flour
• 3 teaspoons baking powder
• 1/4 cup sugar plus extra to sprinkle on biscuits
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into pieces
• 1/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 3 tablespoons slivered almonds
• whipped cream
• fresh mint sprigs

PREHEAT oven to 425°F.

MAKE SAUCE: In a food processor, puree 5 cups strawberries with sugar; force through a fine sieve into a bowl. Slice remaining strawberries; stir sliced strawberries and all other berries into puree.

MAKE SHORTCAKES: In a large bowl sift together flour, baking powder, sugar and salt. With a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Whisk together cream, egg, and vanilla in a separate bowl and, with a fork, stir cream mixture into flour mixture, stirring until mixture just forms soft dough.

ON a lightly floured surface with floured hands, pat dough out into a circle about 1/2 inch thick. With a 3-inch round cutter, cut out 6 rounds. Place rounds on a large baking sheet. Brush tops with milk and sprinkle with sugar and almonds. Bake in middle of oven until golden, about 15 minutes. Cool shortcakes on a rack.

SPLIT shortcakes horizontally and arrange bottom halves on plates. Spoon berries and sauce onto bottom halves. Add shortcake tops and garnish with whipped cream and mint sprigs. Serves 6.