1. Preheat oven to 425°F and adjust rack to middle position. Toss together strawberries and honey in a small bowl. Set aside. Whisk whole wheat pastry flour, whole wheat flour, baking powder, and salt in large bowl. In a medium bowl whisk together buttermilk, cooled butter, egg and honey. Pour buttermilk mixture into dry ingredients and stir until incorporated. Spoon 1/3 cup scoops of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until tops are golden brown. Cool for 20 minutes.
2. Whip cream and honey together until soft peaks form.

To serve:

1. Cut each shortcake in half, spoon several tablespoons of whipped cream on the bottom-inside layer of the shortcake. Spoon strawberries over cream and top with other half of shortcake. Serve immediately.