Slice the strawberries lengthwise and leavethe blackberries and blueberries whole. Set aside.
In a large mixing bowl, add heavy whippingcream, powdered sugar, and a teaspoon of vanilla. Use a mixer on high speeduntil medium peaks. Add whipping cream to a piping bag with a medium-sizedattachment or a zip-top bag cut on the end. Set aside.
In a shallow bowl, mix together sugar andcinnamon. Set aside.
In a large mixing bowl, combine flour andsalt. Cut shortening into flour until fully incorporated. Add buttermilk slowlyinto the flour a little at the time. When the dough is easily formed into aball, knead the dough on a lightly flour-dusted surface.
Roll out the dough to a thickness of 1/16of an inch or even thinner. Use varying sizes of round cookie cutters. First, cutout 8 large discs (4 inch). With the remaining dough cut different sized discsto layer and decorate the top of your shortcake.
In a small dutch oven or cast-iron pot,bring about 4 inches of oil to 375 degrees. Place one large disc into the oiland allow to fry about 2 minutes. With tongs turn the disc over and fry foranother 2 minutes, or until the disc is golden brown. Immediately dip the discinto the cinnamon sugar mixture, coating both sides of the disc. Place on acookie sheet lined with a cooling rack. Repeat with remaining large discs. Asyou decrease in disc size, you can cook more than one disc at the time. Be sureto bring oil back to 375 degrees between frying.
Squeeze a dollop of whipped cream (it actslike glue) to the plate to ensure the shortcake stays in place. Gently placeone of the large discs on top of the whipped cream. Cover the disc with thewhipped cream (about 2 tablespoons) and a few berries arranged beautifullywhere they peek out from the cream and in between the layers. Place anotherlarge disc on top of the berries, and cover with whipped cream and moreberries. Begin using the smaller discs and repeat steps adding whipped cream tothe top (about 1 tablespoon) and decorating the top with a few berries.