Strawberry Long Cake

Watch how to make this recipe.

Place the strawberries in a bowl and sprinkle 2 tablespoons of the sugar over them. Toss with the lemon juice and salt.

Let the strawberries macerate and get juicy for 30 minutes to an hour.

Whip the heavy cream with the remaining tablespoon sugar until soft peaks. Then addthe lemon zest andvanilla extract.

In an 8-ounce glass (or mason jar, which I like to use), layer some crumbled Grapevine KY Buttermilk Biscuitswith some macerated strawberries and spoonfuls of whipped cream. Keep alternating layers until the jar is full, and then try not to eat like a complete animal. Repeat with the remaining ingredients.

Preheat the oven to 425 degrees F.

Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.

Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)

Carefully remove the skillet from the oven and add the oil.

Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter.

Bake until golden brown, 15 to 25 minutes.