1. To make the Shortcakes: To a large bowl, whisk together 2 + 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 4 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt. Next, add in 3/4 cup of cold, cubed butter and break the butter up with a pastry cutter or your hands, until pea-sized crumbs. Next, add in 1 cup buttermilk and mix until a shaggy dough forms.

2. Shape the dough into a rectangle, measuring about 3/4 inches thick. Fold the dough like a book, and roll it out to 3/4 inches thick once more. Now, using a 3-inch biscuit cutter, cut the shortcakes. You should have about 10-12 shortcakes in total.

3. Place the shortcakes onto a lined cookie sheet, and to the tops, brush on 2 Tbsp. heavy cream and sprinkle with raw sugar. Bake at 350F for 18-22 minutes, or until lightly golden brown. Let them cool.

4. To make the Macerated Blackberries: To a medium-sized bowl, add in 2 cups blackberries (fresh and cleaned) and 1/4 cup white sugar. Mix that until combined, and let it sit in the fridge until you are ready to assemble the shortcakes.

5. To make the Whipped Chantilly Cream: To a large bowl, add in 3 cups heavy whipping cream, 1/2 cup white sugar, and 1 tsp. vanilla extract. Beat that with a hand mixer until stiff peaks form.

6. To Assemble: Cut all of the shortcakes in half. Place the bottom half down, and add a dollop of the Chantilly Cream. Smooth that out a bit, then add on a spoonful of the Macerated Blackberries. Close the shortcake, by adding on the top half. Optionally, you can top it with another small dollop of cream and a few more blackberries.

7. Enjoy!