Shortcakes with Grilled Peaches, Sweet Ricotta Cream, Truffled Honey and Huckleberries

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Peaches:

4 large peaches, peeled, pitted and sliced

4 tablespoons honey

1 teaspoon lemon juice

1 teaspoon white truffle oil

Shortcakes:

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into bits

1 cup well-shaken buttermilk

Sweet Ricotta Cream:

1 cup whipping cream, chilled

4 tablespoons confectioners' sugar

2 teaspoons pure vanilla extract

1 cup ricotta

1 pint fresh huckleberries or raspberries, for serving