Prepare the Strawberries: In a small bowl, gently toss the sliced strawberries with 1 tablespoon of honey. Let them sit for 5 minutes to release their natural juices.
Make the Cream Mixture: In a large mixing bowl, whip the heavy cream using a hand mixer (or whisk) until soft peaks form. Add the vanilla extract and powdered sugar, and continue whipping until the cream reaches stiff peaks.
Prepare the Yogurt Layer: In a separate bowl, fold together the Greek yogurt (or mascarpone) with 1 tablespoon of powdered sugar. Once smooth, gently fold in a third of the whipped cream into the yogurt mixture for a light texture.
Assemble the Dessert: Begin by layering the bottom of each glass (or your trifle dish) with crushed shortbread biscuits. Add a spoonful of the yogurt-cream mixture, followed by a layer of honeyed strawberries. Repeat the layers until you fill the glasses or dish, finishing with a layer of whipped cream.
Chill: Refrigerate the assembled dessert for at least 2 hours to allow the flavors to meld and the dessert to set.
Serve: Just before serving, garnish with fresh mint leaves and a few more slices of strawberries for a burst of color and freshness.
