Cranberry Shortcake

Ingredients

• 12 ounces cake flour (3 cups)
• 12 ounces bread flour (2 ½ cups plus 2 tablespoons)
• 6 ounces (¾ cup) sugar
• 2 tablespoons plus 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups (4 sticks) cold unsalted whole butter, cut into small cubes
• 1 pound dried cranberries, soaked overnight in red wine to cover
• ¾ cup heavy whipping cream