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Place strawberries in a glass or metal bowl and sprinkle 1⁄2 teaspoon of Morton kosher salt and sugar.
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Allow this mixture to macerate for 2 hours, stirring once to mix strawberries and their juice. Reserve for final dish.
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Place 1 cup cream in bowl and whisk or place in bowl of a mixer and turn on high.
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When the cream is whipped to soft peaks, add the powdered sugar and vanilla to the bowl and continue to mix until combined. Reserve for final dish.
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Preheat oven to 375 ̊ F.
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Place our in bowl and grate the ⁄1 3 cup of butter on top of the our. Mix this to combine, but still leaving some chunks of butter.
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Add buttermilk and remaining 1 cup cream and mix until just combined.
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Use the 1 teaspoon of butter to butter a 10-inch cast iron skillet.
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Using a serving spoon, scoop the dough and plop into the skillet, keeping the biscuits close together. Sprinkle the remaining 1⁄2 teaspoon Morton Kosher Salt on top.
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Bake in the oven for 20 minutes or until golden brown and cooked through.
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When cool enough to handle, using a knife, cut around biscuits.
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To assemble: Place biscuit in shallow bowl. Top with 1 cup of strawberries with juice. Top with dollop of whipped cream and enjoy!
