Preheat oven to 400 degrees.
Place the flour, 4 tablespoons sugar, baking powder, and salt butter in a food processor. Pulsate the dry ingredients in 3-second intervals until everything resembles a coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles coarse meal.
Transfer the dry mix to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into an uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes. Transfer the dough to a generously floured surface and for a large ball. Flatten the dough ball to form a large 1-inch disk.
Carefully lift the disk to a baking sheet lined with parchment paper and bake for 15-18 minutes, or until the bottom of the scones are golden brown. Allow the scone to cool completely.
While the scone is cooling, gently mix 3 cups of berries in a bowl with 3 tablespoons sugar and lime juice. Allow the berries to macerate (the process of softening the fruit by its own liquid) for 30 minutes.
Cut the shortcake in half horizontally to form two layers. Place the bottom layer (cut side up) on a plate. Spoon a third of the fruit with the liquid over the bottom layer. Quickly scoop a pint of vanilla ice cream over the fruit to form an ice cream layer. Spoon another third of the macerated fruit over the ice cream. Plate the top layer of the shortcake on top of the fruit and ice cream cut side down. Top the shortcake off with the remaining fruit. Garnish with optional additional mint leaves.
To serve, cut the shortcake like pie slices. Enjoy!