Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium-size mixing bowl, stir together flour, powdered sugar, baking powder and salt. Use a pastry cutter to cut in cold butter until mixture resembles cornmeal. Stir in the milk and heavy cream until a sticky dough forms.
Use a dinner spoon to scoop spoonfuls of dough onto the prepared parchment-lined baking sheet, leaving about 2-inches between each.
Bake in the preheated oven for about 15 minutes, until tops begin to turn a golden brown. Remove from oven and cool completely on a wire rack.
Meanwhile, either combine the berries into one bowl and stir together with lemon zest, lemon juice and 1/4 cup sugar, or keep the berries separate and divide the lemon zest, lemon juice, and sugar amongst the different berries.
Whip the heavy cream with 2 TB. sugar using either a hand or stand mixer until the cream forms stiff peaks.
Serve in mason jars or glass cups layering with a biscuit on bottom with cream, then berries, and repeat until jar or glass is full. Alternatively, you can serve a biscuit on a plate topped with fresh cream and berries.