Yield: makes 4 biscuits
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone mat. Set aside.
In a large bowl, whisk together flour, salt, baking powder, and sugar. Toss in butter. Cover and let chill in the freezer (for about 5 minutes) or fridge (about 10 minutes) until ingredients are cold.
Cut butter into flour mixture suing a pastry blender or the tines of two forks until mixture resembles coarse sand.
Reserve one tablespoon of cream. Pour remaining cream into dough mixture. Stir until combined. Transfer shaggy dough onto a lightly floured work surface. Gently knead dough together and pat to a thickness a little over 1/2-inch.
Use a floured 3 1/4-inch round cutter to punch out biscuits. Arrange biscuits on prepared baking sheet. Gather remaining dough and roll out again to punch out additional rounds.
Brush reserved cream over the tops of biscuits. Sprinkle turbinado sugar on top. Bake for 20-25 minutes until biscuits have risen and are lightly golden brown.
Toss together strawberries, sugar, balsamic vinegar, and salt. Allow mixture to marinate for 10-15 minutes before assembling shortcakes.
In a large bowl, whip together cold heavy cream and powdered sugar to medium-firm peaks. Be careful not to over mix. Overmixing will cause mixture to separate or turn into butter. Alternatively, place cream and sugar in a large jar with a lid and shake until cream thickens.