Preheat oven to 400℉. Line a baking sheet with parchment paper.
In a large bowl combine flour, baking powder, baking soda, and salt.
Cut butter into flour mixture using pastry blender, fork, or fingers until mixure resembles course crumbs.
In a small bowl whisk together egg, milk, honey, and vanilla (if using).
Add liquid mixture to flour mixture and stir just until combined. Turn dough onto lightly floured board and knead 8 to 10 times.
Pat and shape dough into a rectangle that is ¾-inch thick. Cut dough into six equally sized squares. Transfer to parchment lined baking sheet spacing about 2-inches apart.
Bake for 12 to 15 minutes until shortcakes start to turn slightly golden.
Transfer to cooling rack. Split shortcakes with fork. Fill with berries of choice and top with whipped cream if desired.