Cut the tops off the strawberries and slice them into bite-sized pieces. Finely dice four or five medium size mint leaves. Mix the strawberries, sugar, mint leaves, cinnamon, and orange juice together. Set aside to macerate for at least 20 minutes.

To make the shortcake start by mixing the flour, baking powder, sugar, and salt together in a mixing bowl. Whisk the egg and milk together in a small bowl.

Add the liquid ingredients to the flour mixture, mixing them together on medium speed, cut in butter, and mix everything for two to three minutes or until mixed thoroughly.

Use a pair of tablespoons to form the dough into small, tight mounds, roughly a third of a cup in size. Place on a baking sheet, sprinkle with sugar and bake in a 350 degree over for 15 to 18 minutes. The shortcakes should be done when they are just turning brown on the top.

In a mixer, combine the whipped cream, sugar, and cinnamon together on high speed for four to five minutes until the whipped cream is thick and sturdy.

To serve, split the shortcakes in half spooning a generous portion of strawberries on the bottom half, top with a couple of spoonfuls of whip cream, add the top layer of shortcake back on.