1 pkg. (10 oz.) frozen raspberries in light syrup
4 c. (1 qt.) sm. strawberries, gently washed and hulled
2 1/4 c. all-purpose flour
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 egg
6 tbsp. unsalted butter
3/4 c. buttermilk
3/4 tsp. vanilla
1 c. heavy cream
1 tbsp. 10x (confectioners') sugar
1/4 tsp. vanilla
Spray 8 inch round layer cake pan and one 9 inch round layer cake pan with non-stick vegetable oil. Prepare berries: Puree raspberries with syrup in blender. Strain through fine mesh sieve; discard seeds. Combine both berries in bowl. Refrigerate.
Biscuits: Sift flour, sugar, baking powder, baking soda and salt into bowl. With pastry blender cut in butter until mixture resembles meal. Stir buttermilk, egg and vanilla in a bowl. Make well in flour mixture; pour in buttermilk mixture. Stir just to combine. With lightly floured hands, pat half the mixture into each prepared pan, patting down until dough reaches pan sides; smooth tops.
Glaze: Whisk egg yolk and milk in small bowl; brush over tops of biscuits. Sprinkle with sugar. Bake in lower third of preheated hot oven (425) for 15 minutes or until golden brown and wooden pick comes out clean. Cool in pan on rack 5 minutes. Turn out onto rack to cool completely.
Whipped cream: Beat cream in medium size bowl on high speed until foamy. Beat in 10x sugar until soft peaks form. Beat in vanilla. Refrigerate.
Assemble: Place 9 inch layer, flat side down, on serving plate. Spoon 3 quarters whipped cream on tops, smoothing to edges. With slotted spoon, spoon half berries onto cream. Cut 8 inch layer into 8 wedges; place on top of berries. Spoon remaining cream in center. Arrange 8 berries around top. Spoon remaining berries and juice on top. To serve, cut into 8 wedges.
