Toss the strawberries with the sugar in a bowl, and leave out at room temperature for a couple of hours, stirring occasionally.

Pour the cream into a chilled bowl, and whip with either a whisk, eggbeater or mixer until thickened (be careful to not whip it too much or you’ll turn it into butter!). Gently stir in the honey and vanilla. Cover and chill until ready to use (though if it sits too long it will revert back to its liquid state and will need to be whipped again).

Cut each biscuit in half, and on the bottom half place some strawberries and whipped cream. Put the top half on and add some more berries and cream.