Strawberry Shortcake

Preheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray. Set aside. In a large bowl, sift together flour, sugar and baking powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut the butter into the flour mixture until course crumbs form. Quickly stir in the milk until a soft dough forms. On a lightly floured surface, roll out dough to a ½ inch thickness. Using a 2½  inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll, and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12-15 minutes. Place biscuits on a wire rack and cool slightly. 

To prepare filling, in a large bowl, combine strawberries, orange juice and sugar. Mix well. Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling; garnish with yogurt and mint.