Preheat the oven to 400º F. Spray 6 individual mini tart pans or one 9” pie pan with nonstick spray. Set aside.

In a large bowl, combine the biscuit mix with 2 tablespoons of the sugar. Add 1 cup of water and mix lightly to combine. Divide the dough evenly between the tart pans and place onto a sheet pan. Bake for 16 minutes or until golden brown. Carefully remove the biscuits from the oven and let cool.

While the tarts are cooking, combine the ½ cup of the sugar with ½ cup of water in a small saucepan. Bring to a boil and cook for 2 minutes, until the sugar is dissolved. Remove syrup from the heat and add the citrus zest. Allow to cool, then add sliced strawberries and let sit for 10 minutes.

In the bowl of a mixer, combine the cream with remaining tablespoon of sugar and vanilla extract. Beat with a whisk attachment until soft peaks form.

To assemble: Allow the biscuits to cool slightly. Carefully remove the biscuits from the pans and split each biscuit in half using a fork. Place the divided biscuits onto dessert plates. Using a slotted spoon divide the strawberries and spoon onto the bottom of each tart. Spoon the whipped cream over the strawberries and add the tops of each biscuit. Serve immediately.