Shortcake: ln a large bowl, whisk together flour, sugar and baking powder. Grate frozen butter into flour mixture. Work in with fingers for 1 minute.
In a medium bowl, whisk cream with honey, eggs, and vanilla. Add wet mixture to dry mixture and stir until just combined. Turn dough onto prepared baking sheet and press into a 10 x 14-inch rectangle. Bake for 20 to 25 minutes or until light golden. Let cool completely on baking sheet.
Cream Layer: In the bowl of a stand mixture fitted with whip attachment, combine whipping cream, sugar, honey, lime zest, lime juice and salt. Whip on medium speed until stiff peaks form. Cover and refrigerate until ready to use, for up to 4 hours.
Berry Topping: In a large bowl, combine berries, lime juice, honey, lime zest and 2 tbsp (30 ml) mint.
Place cooled shortcake on a large serving platter and cut into 24 squares. Spread cream layer, and top with berry mixture. Garnish with additional mint leaves.
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