Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  In the bowl of a food processor, add the flour, baking soda, and salt and pulse several times to combine.  Add in the cubed butter, pulse several times then mix on low for about 20 seconds or until no large chunks of butter remain.

Transfer mixture to a large bowl.  Add milk, honey and sugar and mix with a stiff silicone spatula or wooden spoon until a soft dough forms.  Depending on the type of flour you use, you may need more flour.  If you don’t have a soft dough that holds together on its own, you can add more flour.  Lightly flour your countertop and knead the dough a few times until smooth.  Roll out the dough into a rectangle about ½ inch thick and fold in one side.  Then fold in the other side on top of it (you will see three layers of dough, folded like a brochure).  Roll it out into another large rectangle and repeat the folding process.  Do it a total of 3 times.  This makes flaky layers.  Cut out biscuits with a 2-inch cutter and place on a lined baking sheet.  Bake for about 15 minutes or until the tops have begun to brown.

While the biscuits are baking, melt the 2 tbsp of butter and mix with 2 tbsp of honey and set aside.  Brush the tops of the biscuits with honey butter as soon as they come out of the oven.  Make the whipped cream.  In the bowl of a stand mixer add cream, sugar and vanilla.  Mix on HIGH with the whisk attachment for 60 seconds or more until you get a creamy texture.

Once your biscuits have cooled, assemble the shortcakes in layers.  Split the biscuits in half and layer whipped cream and strawberries on top of the bottom half of the biscuit, then add the top of the biscuit and a bit more whipped cream.  Garnish with a strawberry.  Enjoy <3