1 quart strawberries, halved or quartered (4 cups)
1/4 cup honey or agave nectar
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons chopped fresh rosemary or thyme (optional)
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 3/4 cups whipping cream
1 egg white, lightly beaten
2 tablespoons sugar
Sweetened whipped cream
Preheat oven to 400 degrees F. In a large bowl combine strawberries and honey. Let stand, stirring occasionally, while preparing shortcake.
For shortcake, in a food processor combine flour, the 1/4 cup sugar, the rosemary, baking powder, and salt; pulse to mix. (Or whisk together in large bowl.) Add butter to flour mixture; pulse several times. (Or cut in butter with pastry blender or two knives.) While pulsing, add cream, pulsing until dough begins to come together. (Or make a well in center of flour mixture. Pour cream into well. Mix with fork just until dough is evenly moistened.)
Turn out dough onto a lightly floured surface. Knead quickly. Roll dough to 9x13-inch rectangle (1/2-inch thickness). Transfer dough to a large baking sheet lined with parchment paper. With a sharp knife, score dough (cutting not quite through) in 1-1/2-inch squares. Brush dough with egg white; sprinkle with the 2 tablespoons sugar. Bake 22 to 26 minutes or until golden.
Transfer shortcake and parchment to a wooden board or platter. Spoon strawberries onto shortcake. Drizzle with juices. Serve in tumblers or bowls. Top with whipped cream.
Recipe shared from: http://www.bhg.com/recipe/rosemary-strawberry-shortcake-pizza/