• Preheat oven to 400 degrees F and line a baking sheet with parchment paper or a Silpat liner.

For berries:

• Add all ingredients to a small mixing bowl, stir to combine, cover and keep cold in the refrigerator.

For jam:

• Add ingredients to a 10-inch skillet set over medium-high heat. Stir to combine and let the berries warm over the stove. They will start to soften and using your spatula crush some of the berries. Leaving some of the berries whole and some smashed.
• Cook until the berries are a jam consistency, about 10 minutes. Let cool.

For shortcake:

• In a bowl whisk together flour, sugar, baking powder, fresh cracked pepper and kosher salt.
• Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea-size pieces of butter left throughout the mixture.
• Add cream and stir until the mixture just comes together. It will be sticky so don't freak out.
• Flour a board (or counter) and lay out the dough. Top the dough with a little more flour and pat out the dough to a rectangle that is 3/4 inches thick.
• Cut the dough into 4 pieces and place on your prepared baking sheet. Baste the tops with a little heavy cream and bake for about 20 minutes or until fully cooked.

For whipped cream:

• Add all ingredients to the bowl of an electric mixer and mix on high until the heavy cream is holding stiff peaks.

For assembly:

• Cup open shortcake, top with jam, fresh berries and whipped cream.