It’s that time again! Summer has arrived, and with the warm days and sunny skies come strawberries. Here’s a classic recipe for a summertime treat.

2 pints strawberries, sliced
2 tablespoons honey
1-3/4 cups whole wheat pastry flour
3/4 cup whole wheat flour
2 teaspoons baking powder
3/4 teaspoon sea salt
2/3 cup cold buttermilk
8 tablespoons butter, melted and cooled
1 egg
3 tablespoons honey
3/4 cup whipping cream
2 tablespoons honey

Preheat oven to 435 degrees 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.

Whip cream and honey together until soft peaks form.

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