How to Make It
Stir together blueberries, honey, sugar, lemon zest, lemon juice, and salt in a medium bowl. Mash slightly with a potato masher.
Pour mashed blueberry mixture into a blender, and process until smooth, about 2 minutes. Press blueberry mixture, in batches, through a fine wire-mesh strainer into a large bowl; discard solids. Cover and chill strained mixture 1 hour.
Pour mixture into frozen freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a bowl; cover with plastic wrap, and freeze until just set but not frozen, about 2 hours.
Meanwhile, pulse cookies in a food processor until finely crushed, 10 to 12 times. Stir together cookie crumbs and butter. Place paper baking cups in a 12-cup muffin pan; divide crumb mixture evenly among muffin cups and firmly press mixture on bottom and slightly up sides of muffin cups. Freeze 1 hour.
Place heavy cream and vanilla in the bowl of a stand mixer fitted with whisk attachment; beat on medium-high speed until foamy; gradually add powdered sugar, and beat until medium peaks form. Cover and chill until ready to assemble “cupcakes.”
Spoon sorbet evenly into muffin cups, lightly pressing with a spoon, until level with top of paper liners. Freeze at least 2 hours.
Remove sorbet “cupcakes” from freezer, and remove and discard paper muffin cups. Top “cupcakes” with whipped cream, and garnish with blueberries and halved strawberries. Serve immediately.