Marinate the Strawberries

1. In a medium bowl, stir together strawberries, sugar, orange juice and honey. Cover with a towel and set aside for at least 30 minutes.

Make the Biscuits

1. Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
2. In a large mixing bowl, combine flour, baking soda, sugar, orange zest, and sea salt until mixed.
3. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
4. Pour in the buttermilk and stir until just combined.
5. Take about 1/4 cup of dough at a time into your hand and roll into a rough ball. Place the balls of dough onto the prepared baking sheet and gently flatten with your hand. You should have 6 biscuits on the baking sheet when you're finished.
6. Bake for 18-20 minutes, until golden. Cool on a wire rack for 5 minutes.

Make the Limoncello Whipped Cream

1. In a large mixing bowl, whisk all ingredients together until it forms soft peaks.

Assemble

1. Once the biscuits have cooled, cut them in half horizontally. Dollop a few large spoonfuls of the Limoncello whipped cream on the bottom slice of each biscuit.
2. Top with a layer of marinated strawberries, a sprinkle of fresh mint and a drizzle of honey.
3. Gently place the remaining biscuits on top. Enjoy!