Place the baking rack in the top third of the oven and preheat to 425° F/220° C.
In the large bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt. Reserve the remaining ¼ cup of flour. Work the butter pieces in with a dough blender until the butter and flour clumps together in pea-sized lumps. (You can also use two knives.) The butter should stay cold, so if the butter gets warm, put the bowl in the refrigerator for 5 minutes or so to chill.
Make a hollow in the center of the flour and pour in 1 cup of the buttermilk. Stir with a rubber spatula just until all the flour is mixed in and the dough pulls away from the sides of the bowl. The dough should be a little wet and shaggy. If it’s too wet, add 1 to 2 tablespoons of flour, or if it’s too dry, add 1 to 2 tablespoons of the remaining milk.
Scrape the dough out into two 6-inch cake pans and sprinkle the top with light brown sugar. Bake in the preheated oven until the tops are light golden, about 10 to 14 minutes, rotating the pans about halfway through baking. When the biscuits are done, remove from the oven and cut into 6 triangles. Split and serve with whipped cream and sliced strawberries. [Optional: Cut into biscuits and bake on a baking sheet lined with parchment.]
While the shortcakes bake, use a hand mixer to whip the cream and confectioners sugar in a small mixing bowl, until the cream has soft peeks. Spoon onto the hot shortcakes and top with sliced strawberries. Drizzle a little honey over the strawberries and serve.