1 pint strawberries, hulled and thickly sliced
3 TBL honey, divided
6 2 1/2'' buttermilk biscuits
1 cup purchased lemon curd
1 cup mascarpone cheese, room temperature
6 TBL grated white chocolate
Have ready 6 6 ounce rocks glasses or similar clear dessert cups
Combine strawberries and 1 tablespoon honey in a small bowl. Mix gently and spoon 1 tablespoon berries into each glass.
Split each biscuit in half horizontally and place the bottom half in each glass on top of the berries.
Divide the lemon curd among the glasses. Mix the mascarpone with the remaining 2 tablespoons of honey and divide among the glasses. Add the remaining strawberries and sprinkle that layer with grated white chocolate.
Top each trifle with the top half of the biscuit. Trifles may be refrigerated, covered, up to 2 hours.