Nectarine and Jumble Berry Shortcake

Preparation : Adjust the baking rack to the center of the oven and preheat to 450 degrees F. Make the Shortcake: First, sift the flour, baking powder and salt into a mixing bowl. Second, slice the butter into 1-inch pieces and scatter over the top of theflour mixture; sprinkle in the sugar. Cut the ingredients together with a pastrycutter until the mixture resembles coarse crumbly meal. Third, whisk together the egg and cream in a separate small bowl. Pour into theflour mixture and stir with a wooden spoon just until the dough comes together;it should resemble moist slightly sticky biscuit dough. Turn out onto a clean,lightly floured surface and knead gently until smooth, about 1 minute. Fourth, transfer the dough to a greased 8 inch round cake pan; brush the topwith a little heavy cream and sprinkle with a little granulated sugar. Bakeuntil golden, 15 to 18 minutes. Cool completely before turning out onto a cleandry surface. Prepare the Fruit: Combine the nectarines and assorted berries in a large bowl; toss together witha little granulated sugar. Let rest at room temperature for 10 to 15 minutes,which will allow the fruit to sweeten and will draw out the juices. Assemble the Shortcake: Use a thin serrated knife to split the shortcake horizontally in half. Place thebottom layer on a dessert plate and spread with a little butter (to keep thebottom from becoming soggy). Spoon half of the fruit mixture over, drizzle withhalf of the accumulated juices and follow with mounds of whipped cream. Spoonthe remaining fruit over the whipped cream, drizzle with the remaining juicesand cover with the top layer of shortcake. Cut into eight equal wedges. Ifdesired, garnish each serving with rosettes of whipped cream and additionalfresh berries.