1. Wash and hull strawberries; slice into a medium-size bowl; sprinkle with 1/4 cup of the sugar; toss lightly to mix. Let stand while making cake.
2. Prepare biscuit mix with milk, following label directions for rolled biscuits. Roll out half to a 16 x 12-inch rectangle on a lightly floured pastry cloth or board.
3. Mix remaining 1/2 cup sugar and orange rind in a cup; sprinkle half over dough; roll up, jelly roll fashion. Cut into 16 one-inch-thick slices. Place, cut-side down, in a greased 8x8x2-inch baking pan, to make 4 rows of 4 biscuits each. Repeat with remaining dough and sugar mixture; place in second 8x8x2-inch pan.
4. Bake in hot oven (425°) 25 minutes, or until golden.
5. Beat cream and vanilla until stiff in a medium-size bowl with electric mixer at high speed.
6. Remove biscuits from pans by turning upside down on a wire rack so as not to break layers. Place one layer on a flat serving plate; top with half of the berries, then second layer and remaining berries. Spoon part of the whipped cream on top and serve remaining separately.