Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Gradually add ¾ cup of heavy cream, mixing until just combined.

Turn the dough onto a floured surface and gently knead before shaping it into a thick rectangle. Cut out rounds using a biscuit cutter.

Bake for 15-20 minutes or until golden brown. Let cool slightly.

Slice each shortcake in half, layer with strawberries and blueberries, top with whipped cream, then place the other half on top.