Preheat oven to 200 degrees C. Lightly grease a baking tray.
Sift together the flour, sugar, baking powder, bicarb soda and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk then mix just until the dough gathers together. Do not overwork. Cover the bowl and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 9cm in diameter. Place on prepared baking tray.
Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
Meanwhile, combine the blueberries, apricots and cherries in a bowl. Toss to blend and set aside.
Beat the cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons icing sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit and place a shortcake top on each. Dust tops with remaining 1 tablespoon icing sugar.