In this traditional recipe, slightly sweetened buttery biscuits are split, filled with strawberries and their syrup, and heaped with whipped cream. While you can use other seasonal recipes for this, strawberries are a traditional choice, and they're healthy. They’re low in calories, packed with vitamins, fiber and antioxidants. Florida strawberry season runs between late November through early April. While Central West Florida is Strawberry Central in the state, but strawberries grow in Homestead and the Redland, with U-picks like Knaus Berry Farm and Strawberry Fields in Kendall open for harvest in winter. Florida Strawberry Shortcake has freshly been designated the state’s official dessert.
Makes 8 shortcakes
Preheat oven to 375 degrees. Line a 12x18" baking sheet with parchment. Place flour, sugar, baking powder and salt in food processor and pulse several times to combine. Add cold butter and process until mixture resembles coarse crumbs. Add heavy cream and pulse in just until moistened. Gather dough and gently knead a few times until smooth. Roll or pat out dough about 1½” thick and cut into 8 2-inch rounds, re-rolling scraps as necessary. Bake 25-30 minutes until golden. Cool on rack.
While the shortcakes are baking, prepare strawberries, Cut strawberries in thick slices or quarters. Place half of them (including any less-than-perfect fruits) in a bowl with sugar and coarsely mash. Add the rest of the berries and stir gently to combine. Let sit while shortcake bakes and cools.
Shortly before serving, prepare whipped cream. In a chilled bowl, beat heavy cream and vanilla extract.
To assemble: Split each shortcake. Spoon strawberries and juice inside and add a generous dollop of whipped cream. Top with shortcake and additional whipped cream if you want.
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