Ingredients

Serves 12

　　6 cups blackberries, picked over

　　1 cup granulated sugar

　　6 cups raspberries, picked over

　　6 cups blueberries, picked over

　　

For shortcakes

3 cups all-purpose flour

　　1/3 cup granulated sugar

　　1 tablespoon baking powder

　　3/4 teaspoon baking soda

　　3/4 teaspoon salt

　　1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits

　　1 1/2 teaspoons freshly grated orange zest

　　1 cup sour cream

　　1 cup milk

　　2 cups well-chilled heavy cream

　　1/4 cup confectioners' sugar

　　

Step 1

In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.

　　

Make shortcakes:

Step 2

Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.

　　

Step 3

In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.

　　

Step 4

Split shortcakes horizontally with a fork and serve with berries and whipped cream.