Place strawberries in a glass or metal bowl and sprinkle 1⁄2 teaspoon of Morton kosher salt and sugar.
Allow this mixture to macerate for 2 hours, stirring once to mix strawberries and their juice. Reserve for final dish.
Place 1 cup cream in bowl and whisk or place in bowl of a mixer and turn on high.
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.
Preheat oven to 375 ̊ F.
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.
Add buttermilk and remaining 1 cup cream and mix until just combined.
Use the 1 teaspoon of butter to butter a 10-inch cast iron skillet.
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.
Bake in the oven for 20 minutes or until golden brown and cooked through.
When cool enough to handle, using a knife, cut around biscuits.
To assemble: Place biscuit in shallow bowl. Top with 1 cup of strawberries with juice. Top with dollop of whipped cream and enjoy!
Biscuit Strawberry Shortcake
- Difficulty: Easy
Freshly brined strawberries and buttermilk biscuits topped with whipped cream is a sweet and savory end to a meal. A combination of Morton Kosher Salt and sugar is used to brine the strawberries, and helps to coax out the juices, and creates a flavorful sauce as it enhances the natural sugar of the fruit. Morton Kosher Salt creates visual texture for the biscuit tops and counteracts the sweetness from the cream and strawberries.
- 2 qts. Fresh strawberries –trimmed and halved
- 1 tsp. Morton Kosher Salt
- 1⁄2 cup Granulated sugar
- 2 cups Heavy cream
- 1⁄2 cup Powdered sugar
- 1 tsp. Vanilla extract
- 2 cup Self-rising flour
- 2⁄3 cup Buttermilk
- ⁄1 3 cup + 1 tsp. Butter –unsalted & cold