Preheat oven to 375 degrees and grease a 9 inch baking pan.
In a medium mixing bowl, fold together the strawberries and rhubarb. Add in orange juice, orange zest, sugar, and cornstarch and mix until combined. Transfer to prepared baking pan and set aside.
In another mixing bowl (or clean out the one you just used), whisk together the chopped pecans, flour, baking powder, and salt. Add the butter and use cleans hands or a fork to work the butter into the flour mixture until all the butter pieces are pea sized. Drizzle in the milk and mix just until a dough forms.
Scoop the dough over the strawberry rhubarb mixture so that you end up with 7 large biscuits evenly arranged on the top (it's okay if some of the strawberry rhubarb mixture is still showing).
Place the prepared pan onto a baking sheet (to avoid any bubbling over from falling to the bottom of the oven) and transfer to the oven to bake. Bake for 45-55 minutes or until the biscuits are browned and the filling is bubbly.
Remove from oven and let cool for 10 minutes before serving with Hudsonville's Dairy Free Birthday cake and more toasted pecans.