Berry Short Cake

2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
2/3 - 3/4 cup (160 - 180 ml) milk or cream
1 teaspoon pure vanilla extract
Glaze:
1-2 tablespoons cream

Filling:

1 pound (454 grams) fresh strawberries, cut into bite-size pieces
1 pound (454 grams) assorted berries - blackberries, raspberries or blueberries
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar(or to taste)
Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, an 8-inch (20 cm) round cake pan.
In a large bowl whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (the mixture should look like coarse crumbs). Add the milk and vanilla extract and stir until just combined. Do not over mix.
Gently knead the dough on a lightly floured surface. Transfer the dough to the prepared cake pan and gently pat until it is even. Brush the top of the dough with a little cream.
Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar over the top of the scone and place it under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
Filling: Wash and slice the strawberries. Place half of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries and assorted berries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate (soak) at room temperature for about 30 to 60 minutes.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.
To serve: Cut the scone in half horizontally and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the cream and most of the berries. Place the top half of the scone on top of the berries. If there is any juice from the berries, drizzle over the top of the scone along with the rest of the berries. Place dollops of the whipped cream (can also pipe) attractively on the top of the scone. Serve immediately.
Serves about 6 - 8 people.