The Best Florida Sweet Biscuit Strawberry Shortcake

Best Florida Sweet Biscuit Strawberry Shortcake: An Easy Dessert

This Florida strawberry and sweet cookie pie is a delicious and easy dessert. Eat one of Florida’s most famous things with this sweet southern dessert.

The United States is the largest strawberry-producing country in the world. And Florida is the second largest producer of strawberries, behind California.

Where Do Strawberries Grow in Florida?

Plant City, Florida, 50 miles east of Tampa, is the main producer of strawberries in Florida.  In reality, strawberries are HUGE in Plant City.

They even have an annual festival that lasts for 11 days and hosts over a half a million visitors. And the festival has been ongoing every year since 1930!

When Do Strawberries Grow in Florida?

Interestingly, the Florida strawberry growing season is in the winter.  The strawberries grow from Thanksgiving to Easter with Florida’s ideal climate.  March is typically the best month for Florida Strawberries.

What is the Best Florida Strawberry Dessert Recipe?

The Best Florida Sweet Biscuit Strawberry Shortcake is THE perfect dessert.  We recommend making the sweet biscuits the same day you are serving them.  They just melt in your mouth when fresh out of the oven!

A shortcake is really just like a sweet biscuit, just not as buttery.  The buttermilk AND the sugar is key…takes it from a breakfast biscuit to a dessert treat.  It’s not really a cake and not really a biscuit – but pure delicious!

We have a quick and easy whipped cream recipe as well that turns out amazing. Of course, the store bought stuff works just fine for us too.

The strawberries taste best after sitting in the sugar and lime juice for at least 20 minutes.  This allows the strawberry juice to create a nice syrup to drizzle on the Florida Sweet Biscuit Strawberry Shortcake.

Florida strawberries are some of the sweetest and freshest you will taste!  The Florida Sweet Biscuit Strawberry Shortcake is an easy and light dessert that (we promise) will soon be a favorite.

Best Florida Sweet Biscuit Strawberry Shortcake Recipe

Prep Time: 20 mins
Cook Time: 10 mins

Course: Dessert
Cuisine: American
Servings: 10



  • 1 quart Strawberries sliced
  • 2 tsp Lemon Juice
  • 4 tbsp Granulated Sugar

Sweet Biscuits

  • 3 cups All Purpose Flour
  • 1/3 cup Granulated Sugar
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 tsp Salt
  • 3/4 cup Unsalted Butter chiled and cut in small pieces
  • 1 cup Buttermilk

Whipped Cream

  • 2 tbsp Granulated Sugar
  • 1 cup Heavy Whipping Cream
  • 1 tsp Pure Vanilla Extract


Instructions for Strawberries

  • Slice strawberries and mix with lemon juice and granulated sugar.
  • Set aside, at least 20 minutes. This allows strawberries to release their juices. It creates a nice syrup to drizzle on the sweet biscuits.

Instructions for Sweet Biscuits

  • Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • Cut in cold butter with a pastry blender until it crumbles and is about the size of peas.
  • Stir in buttermilk until it becomes moist and forms a ball of dough.
  • Drop dough with 1/3 cup scoops. Place about 2 inches apart on baking sheet.
  • Bake in oven 10-14 minutes, or until the tops are golden brown.
  • Allow to cool at least 10 minutes before serving.

Instructions for Whipped Cream

  • Place a metal whisk and bowl in the freezer for 15 minutes.
  • Once chilled completely, mix sugar, vanilla and heavy whipping cream in bowl.
  • Whisk mixture until it turns to stiff peaks, about 2 1/2 minutes.
  • Serve whipped cream on top of sliced sweet biscuits drizzled with strawberries.

Frequently Asked Questions

Are shortcakes the same as biscuits?

The term “short” refers to a form of dough in which the fat is chopped into the flour to make a more crumbly than flexible pastry. A good shortcake is similar to a good biscuit, but better. A shortcake, warm from the oven and buttered, crumbling into a mixture of fresh strawberry juices and mildly sweetened whipped cream, is a really wonderful way to use a strawberry.

Other “short” doughs include shortbread biscuits and shortcrust pastry. So, to cut a long story short (pun intended), a shortcake is more biscuit than cake. What Is the Distinction Between a Shortcake and a Cake? Although they appear identical to untrained eyes, the difference is all in the texture. Shortcake is more crumbly and crisp, whereas cake is usually rich, light, and airy. People are often impressed when you prepare handmade biscuits or scones, so they are ideal for entertaining house guests or impressing others. Shortcakes are technically biscuits.

What makes a biscuit Fluffy?

Cold butter is essential for airy biscuits. Warm butter will seep into the flour, preventing it from becoming fluffy. Making pie crust is similar. The high sugar content of many biscuits conceals this process by absorbing water from the environment, resulting in a soft biscuit. Cold butter will not be completely absorbed by the flour, leaving little bits visible in the dough.

Make sure to refrigerate the butter for at least 30 minutes (it will cool faster when cut into pieces). This prevents the fat from melting and producing greasy, leaden biscuits. When the biscuits are baked, the butter melts and creates steam. This buttery steam, in turn, aids in the creation of flaky layers and a greater lift in the biscuits.

How do you make biscuits less dense?

If your biscuits are dense and heavy, it might be because you don’t use enough butter. To get the desired texture, the flour-to-fat ratio must be ideal. Make sure your butter is cold before adding it to your biscuit batter. Special flour is required, namely White Lily All-Purpose Flour made from extra-fine, soft red-winter wheat. This flour makes baked items rise higher and come out lighter since it is low in both protein and gluten.

If you overwork the dough, the biscuits will be firm and tough. They will have a floury, uneven texture if you don’t mix them enough. For the right texture, stir the dough 15 times. Roll out the dough with a rolling pin; the heat from your hands can actually soften the butter.

Begin with a little quantity and gradually increase as needed. However, do not add the liquid after the dough has been formed into a ball; instead, add it after a couple of strokes of stirring and if the flour does not appear to be combined with the quantity within.


I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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Kara Bout It