For the biscuits:
In a large bowl, combine flour, 3 tablespoons granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk and orange zest until a soft dough forms.
Drop the dough by heaping tablespoonfuls into six mounds on a lightly greased baking sheet. Sprinkle each dough mound with Sugar in the Raw. Bake at 425° for 15 minutes or until lightly browned. Cool on a wire rack.
For the Grand Mariner Whipped Cream:
Using an electric mixer, beat cream, sugar and Grand Marnier together until soft peaks form.
To assemble shortcake:
Slice each biscuit in half. Layer biscuit, strawberries, whipped cream, biscuit, strawberries, whipped cream, then garnish with a strawberry on top. Enjoy!