Turn dough out onto center of buttered and floured baking sheet. Roll (or pat) into 7-inch flat circle, 1 3/4 inches thick. Sprinkle surface with 1 tablespoon sugar. Bake 25-30 minutes. Cool on baking sheet 20 minutes. Remove to wire rack.
Just before serving, slice shortcake in half horizontally with serrated knife. Remove top. Place bottom on large serving platter. Top with half the fruit. Place top of shortcake over fruit. Top with remaining fruit. Garnish with whipped cream.