Farmhouse Sourdough Strawberry Shortcake

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Fresh strawberries don't last very long around here. In my family strawberries are pretty much only fresh eaten; they never make it in the door! But if I can save a few to spare my go-to is this Sourdough Strawberry Shortcake. It's relatively healthy-ish and isn't loaded with processed sugar. Plus it's so refreshing for a summer evening.

Ingredients for the Biscuits
2.5 cups all purpose flour
1 tablespoon baking powder
1/2 tsp pink Himalayan salt
1/2 tsp baking soda
6 tablespoons softened butter (we use vegan butter)
1 cup sourdough discard (unfed)
1/4 cup raw honey
1/4 cup milk (we use coconut milk)
1 tablespoon lemon juice

Ingredients for the Berries
1 tablespoon lemon juice
4 cups raw strawberries, ends cut and sliced
1/4 cup raw honey

Directions for the Biscuits
Combine all of the biscuit ingredients into the mixing bowl of an electric mixer fitted with a dough hook. Mix on medium for two to three minutes, until a smooth dough forms. Roll out on a lightly floured surface to 1/4 to 1/2" thick. Using pastry cutters, cut out 2 or 3" circles. Set aside on a parchment lined baking sheet. There should be roughly 12 biscuits. Cover the biscuits with a cloth and allow to rise for two hours. After two hours heat the oven to 425F. Bake for 8-10 minutes just until edges are slightly browned. Remove and allow to cool. 

Directions for Berries
While the biscuits are rising combine the lemon juice, strawberries and honey in a bowl. Toss to coat evenly and allow flavors to meld in the refrigerator until ready to serve.

Construction
To plate the shortcake start with one biscuit. Spoon on top a generous layer of strawberries. Repeat with another biscuit and another spoonful of berries. Serve as is or garnish with whipped cream or vanilla bean ice cream.