For the shortcakes: Preheat oven to 425 degrees. In a food processer process flour, baking powder, salt, 1/3 cup sugar, and butter until mixture resembles a coarse meal. Add milk and pulse just until moistened.
2
Turn dough onto a lightly floured surface. With floured hands pat dough into a 4 by 8 inch rectangle. Cut dough into 8 squares and transfer to a baking sheet and sprinkle with 1 tablespoon of sugar.
3
Bake for 25 to 30 minutes. Transfer biscuits to a cooling rack to cool completley.
4
For the strawberries: In a small mixing bowl mix together strawberries, sugar, and orange zest. Let sit at room tempature for at least 10 minutes.
5
For the whipped cream: In a medium mixing bowl with an electric mixer on medium speed beat cream, sugar, and vanilla until medium peaks form.
6
To serve, split biscuits with a serated knife and sandwich with strawberries and cream.
