Preheat oven to 425°F.

In a medium bowl, whisk together flour, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the butter is pea-sized.

Using a large spoon, blend in the milk and stir just until a dough forms.

On a sheet pan covered with parchment paper, drop 6 tablespoons of dough leaving a space between each.

Sprinkle the 2 tablespoons of sugar over each biscuit.

Combine the strawberries, sugar and lemon juice in a bowl and allow to sit in the refrigerator for one hour.

Purée the mango cubes and lime juice in a food processor or blender until almost smooth, with only a few small pieces of mango.

Pour into a bowl and stir in zest.

Split each biscuit and place the bottom half onto a dessert plate.

Place a dollop of whipped cream, some strawberries and some mango sauce. Cover with the top half of the biscuit.

Dust with confectioners’ sugar through a sieve and serve at once.