Large Strawberry Shortcake

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Step 2
Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.

Step 3
Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.

Step 4
Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.

Step 5
Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove to wire racks to cool, 10 to 15 minutes.

Step 6
While shortcakes cool, beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.

Step 7
Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake, strawberries, and cream. Serve immediately.