Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pints         ripe strawberries -- hulled, sliced
     1/3  cup           sugar -- or more to taste
   1      pint          raspberries
     1/2  pound         cherries -- pitted, chopped
                        SHORTCAKE DOUGH
   2 1/2  cups          all-purpose flour
     1/4  cup           cocoa powder
     1/2  cup           sugar
   1      tablespoon    baking powder
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
   1      large         egg
     3/4  cup           buttermilk -- cold
     1/2  cup           milk -- + 2 tbsp, cold
   2      teaspoons     orange zest -- finely grated
     3/4  cup           unsalted butter -- in 1/4" pieces
   3      tablespoons   sugar -- for topping
                        FILLING
   1 1/2  cups          whipping cream -- cold
   1      tablespoon    sugar
   1 1/2  teaspoons     vanilla
     1/4  cup           powdered sugar -- (optional)

Preparation:

Place strawberries in large bowl, add sugar, gently toss. Set aside for at least 2 hours. Using a fork, mash one-third of the berries; toss again, then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower third of oven; preheat oven to 400 degrees. Line a large baking sheet with parchment paper. The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda, salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir to mix. Cut butter into dry ingredients until mixture resembles coarse meal. Add egg mixture; stir just until it forms a soft, moist, sticky dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2- to 3/4 inch thickness. Bake about 20 minutes, or until toothpick inserted into center comes out clean. Cool shortcakes on a wire rack. Topping: Whip cream with sugar and vanilla until soft peaks form. To assemble: Split shortcakes in half. Place bottom halves on dessert plates. Top each with berries and cherries, then with whipped cream. Set top of shortcakes on whipped cream. If desired, sprinkle with a light dusting of powdered sugar.