HEAT oven to 425ºF.

MIX flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

USE floured hands to divide dough into 8 balls; place, 3 inches apart, on baking sheet sprayed with cooking spray. Flatten to 1/2-inch thickness; brush tops lightly with remaining milk. Sprinkle with 2 tsp. of the remaining sugar.

BAKE 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice. Cool shortcakes slightly; split in half. Fill with peach mixture and Cool Whip just before serving.