In a medium mixing bowl stir together flour, ground pecans, 1/4 cup of the sugar, and the Clabber Girl Baking Powder. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
In a small bowl combine egg, milk, and 2 teaspoons of the orange peel; add to flour mixture all at once. Stir just till moistened.
Drop dough into 8 to 10 mounds on an ungreased baking sheet; flatten mounds with the back of a spoon till about 3/4 inch thick. Bake in a 450° oven for 7 or 8 minutes or till golden. Transfer to a wire rack; cool about 10 minutes.
While Baking: Meanwhile, in a bowl stir together sliced berries, remaining 1/4 cup sugar, and remaining orange peel; let stand about 20 minutes. In a chilled medium bowl combine whipping cream, the 2 tablespoons sugar, and vanilla. Beat till soft peaks form.
To Assemble: Using a serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers. Spoon half of the berry mixture and half of the whipped cream over bottom layers. Carefully replace tops. Spoon remaining berry mixture over shortcakes; spoon whipped cream directly onto berries. Top each with a whole berry. Serve immediately. Makes 8 to 10 servings.
Large Pecan Strawberry Shortcake:
Grease an 8 x 1-1/2-inch round baking pan; set aside. Prepare shortcake dough as directed. Spread dough in the prepared pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes or till a toothpick inserted in center comes out clean (do not overbake). Cool in the pan on a wire rack for 10 minutes; remove from the pan.
Using a long serrated knife, cut shortcake in half horizontally. Using one or two wide spatulas, carefully lift off the tender top layer. Spoon half of the strawberries over bottom layer, then about half of the whipped cream. Replace shortcake top. Add remaining strawberries. Spoon remaining whipped cream directly on strawberries. Top with a whole strawberry. Serve immediately.