1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
1 1/4 tsp sea salt
4 tsp aluminum free baking powder
3 Tbsp unsalted butter, cubed
1/3 cup low-fat cream cheese
3/4 cup buttermilk
3 cups organic strawberries, sliced
3 Tbsp cane sugar
1 1/2 tsp orange peel
2 tsp fresh orange juice
6 Tbsp heavy cream
Preheat oven to 400F. Lightly coat baking sheet with canola oil spray.
In a large mixing bowl, sift together dry ingredients.
Cut butter and cream cheese into dry ingredients with a pastry cutter. Add buttermilk and mix with a fork until just combined.
Transfer onto a lightly floured surface and knead gently just until dough forms. Roll out dough to 3/4-inch thick. Using a 21/2-inch round cutter form 12 biscuits and arrange about 1 inch apart on prepared baking sheet.
Spray tops of biscuits lightly with canola oil spray and bake for 10 minutes, or until golden in color and cooked through. Cool.
In a medium bowl, combine strawberries, sugar, orange peel and juice. Place in refrigerator.
Pour cream into a small bowl and whip with electric mixer on high until stiff peaks form. Chill.
Cut biscuits in half horizontally and place 1/4 cup strawberry mixture on bottom half. Cover with top half of biscuit and garnish with 1 heaping teaspoon whipped cream.