1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.

2. Prepare berries. Toss strawberries, blueberries, and sugar in a medium-size bowl; let stand at room temperature for at least 1 hour to allow juices to accumulate.

3. Prepare shortcakes. In a large bowl, whisk together flour, 5 Tbsp. of the sugar, baking powder, baking soda, and salt. Add butter and cut in with pastry blender or rub with your fingertips until mixture resembles coarse meal. Mix in creme fraiche with a fork until moist clumps form. Alternately, in a food processor, pulse flour, sugar, baking powder, baking soda, and salt together to mix. Add butter and pulse until mixture resembles coarse cornmeal. Mix in creme fraiche with a few more pulses, just until moist clumps form. Do not overprocess. Gather dough into a ball.

4. On a lightly floured work surface, press dough into a 3/4- to 1-inch-thick disk. Roll lightly with a rolling pin to even out the dough. Cut out circles using a 2 1/2-inch round cutter (or the rim of a glass). Gather scraps to cut out additional rounds for a total of 8. Place shortcakes on prepared baking sheet. Brush tops lightly with milk, then sprinkle with remaining 1 Tbsp. sugar. Bake 18 to 20 minutes or until tops are golden. Transfer to a rack to cool.

5. Prepare cream filling. Using an electric mixer, beat creme fraiche until thick and creamy. Beat in honey.

6. To serve, cut shortcakes in half horizontally. Place bottoms on dessert plates. Spoon fruit over each and top with a dollop of cream filling. Place top halves of shortcakes on top and serve.

Source: Hannaford Fresh Magazine, July - August 2009