In a medium bowl, stir together the sliced strawberries and 1/4 of the cup sugar; set aside.

In another medium bowl, stir together the flour, the remaining 1/4 cup sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk, and orange peel. Add egg mixture to flour mixture. Stir just until moistened. Stir in the 1/2 cup walnuts.

Drop the dough into 8 to 10 mounds on an ungreased baking sheet; flatten each mound slightly with the back of the spoon. Bake in a 450 degree F oven for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; cool about 10 minutes.

Using a sharp serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers. Place bottom layers on individual plates or in dessert dishes. Spoon half of the strawberries and Whipped Cream over bottom layers. Replace shortcake tops. Top with any remaining Whipped Cream and spoon remaining strawberries around the shortcake. If you like, sprinkle with additional walnuts and garnish with a whole strawberry. Serve immediately. Makes 8 to 10 servings.

Chill a medium mixing bowl and the beaters of an electric mixer. In chilled bowl, beat 1 cup whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form. Makes 2 cups.