Mulberry Fruit Shortcake for 8 Servings

Instructions:

1. Combine fresh mulberries, sugar, and lemon juice in a medium bowl. Toss gently and let sit at room temperature for 30 minutes to macerate.
2. Preheat oven to 425°F (220°C).
3. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
4. Use a pastry cutter or forks to work the chilled cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized lumps.
5. Stir in the chilled heavy cream and vanilla extract just until the dough comes together.
6. Pat the dough into an 8x8 inch pan or scoop into 8 individual rounds on a parchment-lined baking sheet. Bake for 12-15 minutes until golden brown.
7. Whip the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
8. Split each warm biscuit in half horizontally, place the bottom half on a plate, and top with a generous spoonful of macerated mulberries and whipped cream.