Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds. Add the cold butter cubes. Using on/off turns, process until the mixture resembles coarse meal.
In a liquid measure, combine the heavy cream and orange zest. Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form. Gather the dough into a ball (with floured hands if the dough is sticky). Gently knead 5 turns on a floured surface. Roll out the dough on a floured surface to 3/4 inch-thick. Using a 3-inch diameter biscuit cutter, cut out 3 rounds.
Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds.
Arrange the rounds on the prepared sheet. Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes. Cool 15 minutes. (Biscuits can be made 2 hours ahead.)
For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl. Stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form.
For assembly: Cut the biscuits in half horizontally. Place 1 biscuit bottom in each of 6 bowls. Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit. Add another dollop of whipped cream, if desired. Go for it!
*To prevent the dough from sticking to the biscuit cutter, dip the edge of the cutter in flour before cutting out the biscuits. **For a spirited, adult-friendly version, add a splash of orange liqueur, like Grand Marnier, to the berry mix.
Recipe courtesy of Anne Thornton