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In a large mixing bowl, beat heavy cream with a hand mixer (or stand mixer) at medium speed for 3-4 minutes or until stiff peaks form. Set aside.
In a separate mixing bowl, beat milk, yogurt, and pudding mix, until thickened, about 2 minutes. Fold in orange peel and whipped cream until just combined. Do not overmix.
Place half the angel food cake cubes in 3 quart trifle bowl. Arrange one third of the strawberries around sides of bowl and over cake. Spoon half of pudding mixture over strawberries.
Repeat layers once, and top with remaining berries.
For best taste and texture, refrigerate two hours before serving.