Combine the raspberries and blackberries in a small bowl and gently stir in the sugar.

Cover and place in the refrigerator until ready to use.

Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor, mix the flour, sugar, baking powder, and salt together. Add the butter and pulse until coarse crumbs form and then transfer to a medium bowl.

Add the buttermilk and stir to combine. The dough will be very crumbly. Transfer to clean work surface. Using your hands, gently flatten until the dough is about ½ inch thick. Cut into 3-inch circles. Re-roll scraps if needed.

Place biscuits onto the prepared baking sheet. Make sure the edges of the biscuits are touching.

Brush the tops of the biscuits with buttermilk and sprinkle with sugar.

Bake for 12-15 minutes or until the golden brown. Cool for 10 minutes.

In a medium bowl, combine the heavy cream, sugar, and vanilla.

Beat on medium-high speed until the cream reaches soft peaks.

Place one of the shortcake rounds on a plate. Add a scoop of whipped cream and a scoop of berries.

Layer a second shortcake round on top. Place a small dollop of whipped cream and a couple berries on top of it.