Bake the shortcakes until the tops are beginning to brown, 12 to 15 minutes. Let cool on the pan for a few minutes before transferring to wire racks to cool completely.

To prepare whipped cream: Combine cream and honey in a mixing bowl; beat with an electric mixer on medium-low speed until frothy. Increase speed to high and whip until medium-stiff peaks form.

To serve: Split shortcakes in half horizontally. Spoon about 1/4 cup berries on the bottom halves, add a dollop of cream and cap with the top halves.

To make ahead: Prepare the shortcakes (Steps 3 through 5) and refrigerate them overnight on the baking sheet. Let them stand at room temperature for 30 minutes before baking. The blueberries and whipped cream (Steps 1 and 7) can be prepared a day ahead and refrigerated. Briefly reheat the blueberries to take the chill off before serving.

Recipe nutrition: Per serving: 355 calories; 15 g fat (9 g sat, 4 g mono); 65 mg cholesterol; 54 g carbohydrate; 21 g added sugars; 28 g total sugars; 5 g protein; 3 g fiber; 336 mg sodium; 152 mg potassium.

3 1/2 Carbohydrate Serving(s)

Exchanges: 2 starch, 1/2 fruit, 1 other carbohydrate 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)