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INGREDIENTS

For biscuits

• 1 3/4 cups all purpose flour
• 5 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 2 tablespoons chilled whipping cream
• 1 tablespoon grated orange peel

For berries and cream

• 3 1-pint baskets strawberries, hulled, sliced
• 1/2 cup plus 3 tablespoons sugar
• 2 tablespoons thinly sliced fresh mint
• 1/2 teaspoon grated orange peel

• 1 cup chilled whipping cream
• 1 teaspoon vanilla extract

PREPARATION

Make biscuits:
Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.

Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)

Make berries and cream:
Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.

Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.

Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.

Ingredients:

Step 1 – Cake
2 each	9-inch yellow cake layers
Step 2 – Whipped Cream
3 each	1/2 pts. heavy cream
1/2 c.	granulated sugar
1 1/2 tsp.	vanilla extract
Step 3 – Topping
1 each	prepared whipped cream from Step 2
1 c.	strawberry preserves
1 qt.	fresh strawberries, hulled and cleaned

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Step 1 – Cake procedure:
Bake cake according to directions on box and cool overnight.

Step 2 – Whipped Cream procedure:
Whip the heavy cream in a chilled mixing bowl on half speed for 4 minutes until the cream begins to thicken. Increase the speed to high and whip until soft peaks form.

Turn off the mixer and scrape the bowl. Add the sugar and the vanilla. Mix until the sugar is absorbed and stiff peaks form.

Step 3 – Topping procedure:
Split the layers in half and spread the preserves over 3 layers, but not the top layer.

Assemble the cake by spreading equal amounts of cream and stacking the layers. Place the top layer on the cake and spread the whipped cream on the sides.

Top the cake with the remaining cream and decorate with berries and rosettes of cream if desired.