Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and a pinch of salt.

Add 1/2 cup cold, cubed butter to the mixture and blend until it resembles coarse crumbs.

Pour in 3/4 cup heavy cream and 1 teaspoon vanilla extract, stirring gently until just combined.

Turn dough onto a floured surface and pat into a rectangle about 1-inch thick, cutting out shortcakes with a 2-inch cutter.

Brush the tops with heavy cream and bake for 12-15 minutes until golden brown.

Combine 2 cups sliced strawberries and 1 cup blueberries in a medium bowl; sprinkle with 2 tablespoons powdered sugar and 1 tablespoon lemon juice. Let sit for 10 minutes.

Slice cooled shortcakes in half, layer the bottom with berry mixture and whipped cream, then top with the other half.