To make the berry filling, stem and gently rinse the berries. Drain on paper towels. Transfer to an 8-inch square baking dish or 1 1/2 quart casserole.
In a small bowl, combine the flour, sugar, orange zest, and orange juice. Toss with the berries, mixing gently until they are thoroughly coated. If the berries are particularly tart, add more sugar to taste. Dot with the butter.
Set aside the filling for 30 minutes or refrigerate for several hours. Bring to room temperature before baking.
Preheat the oven to 400°F.
To make the biscuit dough, sift the flour, 2 tablespoons of the sugar, the baking powder, and salt into a bowl or food processor. Cut 3 tablespoons of the butter and the shortening into the flour mixture until it has the consistency of coarse crumbs. Add 1/4 cup of the milk all at once and stir with a fork or pulse the machine briefly just until the dough comes together, adding more milk if necessary.
Turn out the dough onto a lightly floured work surface. Knead lightly 12 to 15 times, sprinkling with a little flour if the dough is sticky. (Biscuit dough can be refrigerated for up to 2 hours before baking.).
Press out the dough gently into a shape that will be large enough to cover the berries. Transfer the dough carefully to the baking dish, crimping the edges around the dish.
Melt the remaining 1 tablespoon of butter. Brush the top of the dough with the melted btter. Sprinkle with the remaining 1 tablespoon of sugar. With the tip of a sharp knife, cut three or four vents in the top of the dough to allow steam to escape.
Bake for 35 to 40 minutes, until the biscuit topping is golden.
Serve warm with a spoonful of cream topping each serving.