Zest the blood oranges and set the zest aside, then segment them by cutting away the pith and slicing between the membranes to release the segments. Hull and slice the strawberries into 1/4-inch thick rounds. In a bowl, combine the orange segments, sliced strawberries, 4 tablespoons sugar, vanilla, and the orange zest. Gently toss to combine, then set aside to macerate—this allows the fruits to release their juices and blend their flavors together, creating a naturally sweet syrup that will soak into the biscuits.

Preheat your oven to 375°F. While it heats, arrange the biscuit dough on a baking sheet according to package directions. Once the oven reaches temperature, bake for 13-15 minutes until the biscuits are golden brown and cooked through. Remove them from the oven and immediately brush the warm biscuits with the melted and cooled butter, then sprinkle with the 2 tablespoons of sugar while still warm—this allows the sugar to caramelize slightly and adhere to the biscuits for added texture and sweetness.

While the biscuits bake, pour the cream into a bowl and whip until soft peaks form. Sift the 3 tablespoons of powdered sugar to remove any lumps, then add it to the whipped cream and continue whipping until you reach stiff peaks with a fluffy, cloud-like texture. I like to reserve a few choice strawberry slices from the macerated fruit and puree one strawberry separately, then fold it gently into the whipped cream for a subtle strawberry flavor and pink hue—this creates a more delicate taste than if you mixed in the whole fruit.

Once the biscuits have cooled slightly, carefully cut each one in half horizontally. Place the bottom half on a plate or serving surface, then spoon a generous dollop of the strawberry-infused whipped cream from Step 3 onto the biscuit bottom. Top with a spoonful of the macerated fruit and its juices from Step 1, then place the biscuit top at a slight angle. Finish with another dollop of whipped cream on top and garnish with additional macerated fruit and a light dusting of powdered sugar. Serve immediately while the biscuits are still warm and the cream is cold for the best textural contrast.