In a deep mixing bowl, beat cream with an electric mixer on medium-high until peaks start to form. Add Mascarpone cheese, honey and vanilla extract; beat until combined. Cover and refrigerate.
In a large bowl, add strawberries and blueberries. Sprinkle coarse sugar over berries and gently stir to coat. Cover and refrigerate.
Place oven rack in center of oven and preheat to 400 degrees F. Line a small heavy light-colored rimmed baking sheet with parchment paper; set aside.
Place flours, sugar, baking powder and salt in a food processor bowl and pulse until combined. Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb. Place in a large mixing bowl and gently stir in buttermilk, just until buttermilk is combined.
Transfer crumbly dough onto sugared work surface and bring together. Lightly knead and shape into a circle. Roll dough into an 8 inches circle, about 1/2 inch thick.
Using a 3 inches biscuit cutter, cut 4 shortcake rounds. Place shortcakes in prepared pan. Bring remaining dough together; repeat process and cut an additional 4 shortcakes. Brush top of shortcakes with melted butter. Bake until done, about 15-18 minutes. Slightly cool on a wire rack before serving. Slice shortcakes in half; add berries and Vanilla-Mascarpone Cream.
In a deep mixing bowl, beat cream with an electric mixer on medium-high until peaks start to form. Add Mascarpone cheese, honey and vanilla extract; beat until combined. Cover and refrigerate.
In a large bowl, add strawberries and blueberries. Sprinkle coarse sugar over berries and gently stir to coat. Cover and refrigerate.
Place oven rack in center of oven and preheat to 200 degrees C. Line a small heavy light-colored rimmed baking sheet with parchment paper; set aside.
Place flours, sugar, baking powder and salt in a food processor bowl and pulse until combined. Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb. Place in a large mixing bowl and gently stir in buttermilk, just until buttermilk is combined.
Transfer crumbly dough onto sugared work surface and bring together. Lightly knead and shape into a circle. Roll dough into an 20 cm circle, about 1 cm thick.
Using a 8 cm biscuit cutter, cut 4 shortcake rounds. Place shortcakes in prepared pan. Bring remaining dough together; repeat process and cut an additional 4 shortcakes. Brush top of shortcakes with melted butter. Bake until done, about 15-18 minutes. Slightly cool on a wire rack before serving. Slice shortcakes in half; add berries and Vanilla-Mascarpone Cream.