1 Preheat oven to 425!F. In medium bowl, combine flour and 1/4 cup sugar; add 11/3 Cups heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10 x 3-in. Strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 minutes or until light brown. Cool on wire rack.

2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 Tbs. Sugar; add remainder to mashed strawberries. Heat to boiling; boil minute. Pour into medium bowl; chill thoroughly.

3. Slice remaining strawberries; add to mashed berries. Add blueberries; mix.

4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.

5. To serve: Split shortcakes horizontally; fill with berries and whipped cream. Replace tops.

Per serving: 601 calories, 7 g protein, 69 g carbohydrate, 35 g fat, 125 mg cholesterol, 566 mg sodium.