Preheat oven to 425 degrees F.
For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.
For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
Split shortcakes and top with berries and topping mixture.
Recipe courtesy of Sandra Lee