If you can’t visit Plant City during the annual Florida Strawberry Festival, you can bring home the heavenly flavors with this presentation of the classic shortcake.
2 cups strawberries
¼ cup sugar
2 tablespoons balsamic vinegar
2 tablespoons sugar
Sweet Cream Biscuits
2 cups all-purpose flour
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups heavy cream
For the strawberries, rinse the strawberries. Cut into slices and place in a bowl. Sprinkle with the sugar and stir to coat. Chill, covered with plastic wrap, for 30 minutes or longer before serving. The strawberries will make their own syrup as they chill.
For the reduction, bring the vinegar and sugar to a simmer in a small saucepan. Cook until the mixture is reduced by half.
For the biscuits, preheat the oven to 450 degrees. Mix the flour, sugar, baking powder and salt in a large bowl. Stir in the cream gradually. Continue to mix with floured hands until well mixed. Place on a lightly floured surface and roll 1 inch thick. Cut with a 2- or 3-inch biscuit cutter. Place on an ungreased baking sheet. Bake for 10 to 12 minutes or until light brown.
For the assembly, place two biscuits on each serving plate. Top with the strawberries and drizzle with the reduction. Garnish with whipped cream.
Yield: 6 to 8 servings
This recipe, along with many other Florida inspired recipes, can be found in Capture the Coast. Capture the Coast takes readers on a culinary and pictorial journey of life on Florida’s West Coast. Distinctive traditions from our rich, cultural heritage combine with fresh ingredients from our local farms and waterways to create the perfect recipe for casually elegant, al fresco entertaining. Click here to order your copy of Capture the Coast.