Slice strawberries and mix with honey and liqueur (if using). Set aside to draw out juices.
Beat whip cream with sugar until stiff peaks form. Set aside in fridge.
Preheat oven to 450°F (230°C).
In medium bowl, combine flour, baking powder, baking soda, sugar and salt.
Cut in butter until mix resembles crumbs. Make a well in the center.
Add buttermilk to dry mix. Stir until just moistened. Overmixing can lead to tough biscuits.
Drop dough onto lightly greased cookie sheet into 8 equal mounds. Leave 1 inch between.
Bake for 10 to 12 minutes or until golden.
Slice biscuits in half. Layer with strawberries and whipped cream, top with top of biscuit and add more strawberries and whipped cream. Be sure to get all the juices from the strawberry bowl - drizzle it on the bottom layer of the biscuits or use it on top as a drizzly garnish.
*Buttermilk Substitute - pour 1 Tbsp lemon juice in a measuring cup, add enough milk to make 1 cup. Stir and let sit for 5 minutes. Read How to Make Whipped Cream for more tips and detailed instructions. Biscuits are best eaten fresh. If you can't eat them all at once, freeze them after they've cooled. Pull them out of the freezer and bake in 300°F oven for 5 to 10 minutes.