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Rich Orange-Strawberry Shortcake

4 cups strawberries
5 tablespoons granulated sugar, divided use
1/4 cup orange juice
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons orange peel, grated
1/4 cup butter
2/3 cup sour cream
1 cup whipping or heavy cream

1. Preheat oven to 400°F (205°C).
2. Rinse, dry, and slice strawberries. Sprinkle with 1 tablespoons sugar and orange juice; set aside for 30 minutes.
3. Meanwhile, in another bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Stir in grated orange peel. Cut in butter until coarse crumbs form. Lightly mix in sour cream to form a soft dough. On a floured board, roll the dough to about 3/4-inches thick. Cut the dough into 6 circles, about 3-inches wide. Place on a lightly greased baking sheet.
4. Bake at 400°F (205°C) until puffed and golden, about 15 minutes. Remove from the oven and split the biscuits in half with a fork. Whip cream and 1 tablespoon sugar to stiff peaks. Place the bottom halves of the biscuits on serving dishes. Top with the strawberries and the tops. Garnish with the whipped cream.

Makes 6 servings.