Place six cups of blackberries in a small bowl covering them with both the 3 tablespoons of cornstarch and 1 cup of sugar. Place them in the bottom of already greased 11 x 9 pan.
With mixer soften butter, adding in vanilla and the rest of the sugar. Then add in the eggs one by one until blended. In a separate bowl mix together the flour and baking powder. In another bowl mix together the sour cream and baking soda.
Once you have done this you can switch between the two mixtures mixing them into the butter mixture a little of each at a time. Once you have finished spoon the mixture over top of the blackberries.
Bake at 350 for about 45 minutes but be sure it doesn’t over brown the top. Then place aluminum foil loosely over top to keep it from over browning. Cook for an additional 20-25 minutes
Preheat oven to 400 F . Line a large baking sheet with parchment paper.
To make shortcakes, in a large bowl, combine flour, sugar, baking powder and salt. Grate frozen butter (using a large-holed cheese grater) into flour mixture, stirring occasionally and gently to coat each strand of butter with flour mixture. Add cream and stir until combined.
Transfer dough to a lightly floured counter and knead once or twice just to combine everything. Roll out to 1-inch thickness. Cut into rounds using a 3 to 3-1/2-inch cookie cutter. Transfer to prepared sheet, gathering and re-rolling scraps. Bake 20 to 25 minutes or until tops are lightly browned. Leave on pan to cool 10 minutes then transfer to a rack to cool completely.
To make berry filling, thickly slice berries. In a large bowl, combine berries with sugar (add less sugar for very sweet berries, more if berries are a bit tart). Stir well and let stand, covered at room temperature, at least 1 hour and as much as 4 hours.
To make whipped cream, just before serving, whip cream and sugar together in a large bowl using an electric mixer on high until cream holds soft peaks.
To serve, split shortcakes in half then spoon strawberries and juices over bottom half. Top berries with a generous dollop of cream then cover gently with the shortcake top.
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