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1
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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2
In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt.
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3
Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
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4
In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water.
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5
Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed.
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6
Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit.
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7
Brush with a bit of cream and sprinkle with sugar.
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8
Bake until golden brown, about 25 minutes.
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9
Cool on the baking sheet.
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10
While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot.
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11
Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes.
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12
Cool, and then toss in a bowl with the strawberries and torn mint.
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13
Set aside for at least 30 minutes to allow the strawberries to release their juices.
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14
To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks.
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15
Split each biscuit and place the bottom half on a plate.
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16
Top evenly with the berries and accumulated juices and then the whipped cream.
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17
Place the top of the biscuit on the shortcake and garnish with the fresh mint.
