Rich Orange-Strawberry Shortcake

Preheat oven to 400°F (205°C). Rinse, dry, and slice strawberries. Sprinkle with 1 tablespoons sugar and orange juice; set aside for 30 minutes. 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. 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.