In large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.
In separate bowl, whisk together zest, sour cream and milk. Add sour cream mixture to flour mixture and stir until it just forms a soft, sticky dough.
Using a 2 ounce ice cream scoop, drop dough onto buttered baking sheet. Space 1-inch apart. Pat dough to 1/2-inch thickness and bake 12-15 minutes, or until pale golden. Transfer shortcakes to a rack and cool.
In large bowl, beat cream with confectioners’ sugar until it holds soft peaks.
To serve, split shortcakes horizontally and fill with cream and berries. Top with additional cream and berries.