Red White and Blueberry Shortcakes | Driscoll's

Ingredients

• 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled
• 1/2 Cup Driscoll's Blueberries
• 1/3 Cup plus 2 tablespoons confectioners' sugar, divided
• 2 Tablespoons lemon juice
• 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
• 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
• 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
• 1/2 heavy cream
• 2 Cups all-purpose flour, plus more for kneading
• 1/3 Cup granulated sugar
• 2 Tablespoons baking powder
• 1 Tbsp. grated lemon zest
• 1/2 Tsp. baking soda
• 1/2 Cup buttermilk
• 2 Teaspoons raw or coarse sugar crystals