To macerate the berries, combine fruit in a bowl with sugar, limoncello, lemon zest and olive oil.

Cover and refrigerate for at least a couple of hours.

To make the shortcake:

Preheat oven to 400°.

In a food processor, add flour, sugar, baking powder, salt and lemon zest. Pulse to combine. Using the feeding tube, pour the extravirgin olive in all at once. Pulse 3–4
times, until small clumps begin to form. In a measuring cup mix the buttermilk, egg and honey, then pour over the flour–olive oil mixture. Pulse again until the dough begins to come together. The dough will be soft. If it’s sticky, add another tablespoon of flour being careful not to overwork the dough.

With a spatula, scrape dough onto a floured surface. Flatten to 1-inch thickness. Dip a 2¾-inch round biscuit cutter in flour, cut the dough and place shortcakes on a cookie sheet lined with parchment paper. Mix egg with water, and brush the tops of the shortcakes with the egg mixture. Sprinkle with turbinado sugar. Bake for 15–17 minutes, or until tops are golden. Remove from oven and place on a rack to cool.

To assemble:

While still warm, slice the cakes crosswise in half, place bottom on a plate, scoop some of the berry mixture over the top and serve with a dollop of sweetened whipped cream. As an alternative, the cakes can be left whole and topped with the berries and whipped cream.