Homemade Strawberry Shortcake

1 carton strawberries, washed and chopped
1/4 C. honey or agave nectar
1/3 C. butter, chilled and cut in pieces
2 1/2 C. all-purpose flour
1/3 C. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 C. milk
1 egg yolk, slightly beaten
1 tsp. sugar, for dusting
1 small carton heavy whipping cream
(Optional: 1 tsp. vanilla or sugar to flavor cream)

-Combine strawberries with honey, toss well, cover and refrigerate at least 2 hours before serving. (Check every so often and add more sweetener if you'd like)
-Heat oven to 400
-In medium mixing bowl cut butter into flour with fork. Add sugar, baking powder and salt, mix until crumbly.
-Add milk and stir until mixed in. Knead dough in the bowl about 5 times until a dough is formed.
-Form dough into 6 balls, place on ungreased cookie sheet and flatten to about 1/2" thickness.
-Brush shortcakes with egg and sprinkle with sugar.
-Bake about 15 minutes until golden brown.
-In a small chilled bowl beat whipping cream with hand mixer on low setting until soft peaks forms. Add sugar or vanilla to taste.

-Cut shortcakes in half, top half with strawberries, cover with tops of shortcakes, cream and remaining strawberries. Serves 6, enjoy!