In a medium sized bowl, combine strawberries, honey, lemon zest and lemon juice. Add fresh mint, mix and refrigerate.

This will help the berries release their natural juices and infuse the flavors of the mint and lemon.

In a large bowl, sift together the flour, baking powder, ½ cup sugar and salt, stir to combine.

Add the cold and cubed pieces of butter into the flour mixture. Using your fingers or a pastry cutter to cut in the butter until pea-sized shapes.

In a separate medium bowl, whisk ½ cup cream and eggs.

Pour liquid into the flour mixture, and mix with a fork until large clumps begin to form.

Use your hands to gently form a ball and flatten into a 7-inch disc.Wrap dough in clear plastic wrap. Refrigerate for 30 minutes.

Using additional flour as needed, roll out the dough into a 1-inch thick disc.

Using a 3-inch round cutter, cut the dough and place cakes onto a baking sheet lined with parchment paper.

Bake for 15-17 minutes or until lightly golden brown. Transfer to a rack to cool, about 15 minutes.

In a large chilled bowl, beat 1 ½ cups of chilled cream and 2 tablespoons sugar with the vanilla until medium peaks form.

Slice the cooled biscuits in half horizontally. Spoon the strawberries over the bottom halves, add whipped cream and place the other half of cake on top. Dust the tops with powdered sugar.