Biscuits:
6 T Unsalted Butter
1 2/3 C AP
1 T Baking Powder
1/4 C Sugar
3/4 C Heavy Cream
Zest of small orange
Butter to grease rings and baking sheet
4 Round Baking Rings
2 T Sugar

Soften butter and add to flour baking powder and sugar. Slowly mix with paddle in mixer to 7 minutes. Add heavy cream and orange zest. Mix 1 minute more on slow. When dough pulls away place on floured counter and form ball.

Flour a rolling pin and roll dough 1/2 thick. Use cutter to form biscuits. Do Not reform/re-roll dough. Place biscuits in refrigerator 1 hour. PH 300. Butter rings and place biscuits in rings and onto baking pan. Sprinkle with 2 T sugar. Bake 20 minutes (Golden tops).

SAUCE:
1 P fresh strawberries (3 1/2 C)
2 T Sugar
2 t Vanilla Extract

Add all to saucepan. Simmer to dissolve sugar and form syrup. Set aside.

WHIPPED CREAM:
1 C Very Cold Heavy Whipping Cream
1/2 T Powdered Sugar

Pour cream into cold bowl and using cold whisk whip until stiff. Add sugar and continue whipping until stiff.

CAKES:
18-24 Ripe Sliced Strawberries (1/8 to 1/4 Thick)
Powdered Sugar to Garnish

Cut biscuits in half horizontally. Place large spoonful of cream on bottom half. Add sliced strawberries to just cover cream. Drizzle with spoonful of sauce. Cover with top half and sprinkle with powdered sugar.