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Preheat the oven to 375 degrees.
In a medium-sized bowl, stir together flour, baking powder, baking soda and salt until thoroughly combined.
Add cold, diced butter and cut in until mixture is a coarse texture with pea-sized bits of butter.
In a separate bowl, whisk together heavy cream, egg, sourdough starter, and maple syrup.
Pour wet ingredients into the flour and butter mixture slowly, then stir with a fork to bring it together.
Knead the dry bits of flour into the dough a few times.
Using a half-cup measuring cup, pack the dough and then tap out onto a cookie sheet. Repeat with the rest of the dough.
Using a pastry brush, brush some cream onto the top of the biscuits and sprinkle generously with a coarse sugar.
Bake for 20-25 minutes until the shortcakes are lightly golden on the top. Halfway through the bake time, turn the cookie sheet around in the oven to get an even bake on the biscuits.
Slice biscuits in half horizontally and spoon on the delicious cream and berries.
Simply warm the berries with sweetener in a sauce pan, mashing down with a wooden spoon until you have a berry sauce.
Simmer the berries for a few minutes, stirring frequently, to thicken the sauce. Allow to cool before serving.
Pour whipping cream and maple syrup into a stand mixer bowl with a whisk attachment.
Whip until the cream forms stiff peaks.