1 lb. fresh strawberries, trimmed and halved
2/3 cup sugar, divided
1 pt. heavy cream
2 pinches of kosher salt
1 cup half-and-half
1 cup buttermilk, preferably whole
12 macaroons (about 5 oz.), homemade or store-bought, crumbled to bean-size bits
Put the strawberries, one-third cup of the sugar, and two tablespoons of water in a small saucepan and cook over medium-low heat, stirring occasionally, for 20 minutes, until the syrup is glossy-red but still runny. Allow to cool for 20 minutes. You should have one and a half cups fruit and syrup.
In a large bowl, whip the cream with the remaining one-third cup sugar and the salt until peaks begin to hold their shape. Whisk in the half-and-half, buttermilk, and crumbled macaroons, in that order, until evenly combined (the macaroon crumbles will mostly sink).
Line a three-quart loaf pan with plastic wrap and pour the cream mixture into it. Then pour in the fruit and syrup from one end to the other, but do not stir. Lightly cover the loaf pan with a sheet of plastic wrap and place in the freezer for about two and a half hours (set a timer), by which time the cap of crystallized cream will be about an inch thick.
Use a broad serving spoon to break up the cream and fold the ingredients together, taking special care to lift the strawberry pulp and macaroon bits up off the bottom, where they will initially have settled. Return the pan to the freezer for one and a half hours. Fold again, freeze for another hour, and fold a third time. There still may be some liquid areas in the loaf pan. Allow to set for one more hour and serve. (It will keep in the freezer, covered in plastic wrap, for a week or two.)
To serve, scoop individual portions out into bowls; for a crowd, turn the entire loaf upside down onto an oval platter and surround with greenery and flowers, slicing portions from the loaf with a knife—silver, if possible—warmed in hot water.