In a large bowl cream butter with a hand mixer until whipped and smooth.
Stir in powdered sugar.

Fold in diced strawberries.
Mix until butter is light pink and creamy.
Store in the refrigerator.

Preheat oven to 450 F.
Line a cookie sheet with parchment paper. Set aside.

In a large bowl add flour, salt and brown sugar.
Whisk until well combined. (may need to sift it to help break up the brown sugar)

Grate the cold butter into the flour mixture.
Add the shortening.

Use a fork, whisk or pastry cutter to cut the butter and shortening into the flour mixture until it resembles large crumbs.

Make a well in the center of the bowl.
Mix together the buttermilk and heavy cream.
Add to the center of well.
Slowly and very gently begin adding the flour mixture into the well.
Stir gently until the flour mixture is moistened (do not over stir)

Generously flour your work surface with flour.
Place dough onto floured surface.
Sprinkle the top of dough with flour and flour your hands as well.
Very gently, knead the dough by folding it in layers a few times while adding more flour, just enough so that the dough is not sticking to your hands or your work surface. (less flour, the better)
Gently pat the dough out into a small rectangle about 1 inch thick.

Flour your biscuit cutter and cut out circles.
Place biscuits on prepared cookie sheet with sides barely touching.
Make a small dent in the center of each biscuit with your finger (this helps tall biscuits rise without falling over)