Freshly baked biscuit shortcakes are served atop honey sweetened, orange-scented fresh strawberries and garnished with a generous dollop of orange yogurt cream.

Upside-Down Strawberry Shortcake

2 1/2 cups biscuit baking mix
3 tablespoons granualted sugar
2 tablespoons grated lemon peel
1/2 teaspoon ground nutmeg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 large egg white, beaten
2 teaspoons granulated sugar
1/4 teaspoon ground nutmeg
2 pints strawberries, sliced
1 tablespoon honey
1 tablespoon frozen concentrated orange juice
1/2 cup non-dairy whipped topping
1/4 cup plain yogurt
1 tablespoon frozen concentrated orange juice
1 1/2 teaspoons honey

1. Combine biscuit baking mix, 3 tablespoons sugar, grated lemon peel, and 1/2 teaspoon nutmeg in a large bowl; mix well. Stir in milk, then melted butter, just until blended.
2. Drop by spoonfuls onto a greased baking sheet, dividing equally into 6 mounds. Brush mounds with beaten egg white and sprinkle with 2 teaspoons sugar mixed with 1/4 teaspoon nutmeg.
3. Bake at 425°F (220°C) for 10 to 12 minutes, or until done and lightly browned.
4. Meanwhile, toss sliced strawberries with 1 tablespoon honey and 1 tablespoon frozen concentrated orange juice (thawed and undiluted).
5. Divide the strawberries among 6 serving bowls. Top with the shortcake. Chill until served.
6. Just before serving, combine non-dairy whipped topping, yogurt, 1 tablespoon frozen concentrated orange juice (thawed and drained), and 1 1/2 teaspoon honey; blend well and divide over the shortcake.

Makes 6 servings.