Buttermilk biscuit split and layered with macerated Plant City strawberries and whipped cream. The seasonal Florida dessert that runs February through.

Florida strawberry shortcake is the seasonal dish of the Plant City strawberry harvest, which runs February through April. Parkesdale Farm Market in Plant City has served the most-famous version since 1956 (a generation before the Florida Strawberry Festival, which runs every March since 1930). Tampa restaurants run shortcake specials throughout the season.

Where to eat Florida strawberry shortcake in Tampa

3 editor picks for Florida strawberry shortcake in Tampa, ranked by editorial score. All Tampa signature dishes · Florida strawberry shortcake across every city.

  • Bern's Steak House

    Order Dry-aged Delmonico medium rare with French onion soup and a tour of the kitchen and wine cellar after dinner.

    Bern's Steak House in Tampa's Hyde Park has dry-aged beef in house since 1956 and pours from the largest restaurant wine cellar in the world.

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  • Wright's Gourmet House

    Order The Cuban sandwich pressed crisp and a slice of the famous rum cake to take home.

    Wright's Gourmet House on Dale Mabry Highway has run a Tampa sandwich and bakery counter since 1963, famous for Cuban sandwiches and the legendary rum cake.

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  • Datz

    Order Biscuits and Crazy at brunch with buttermilk biscuits, sausage gravy, two eggs.

    Datz in South Tampa is the city's bacon-hoarding comfort-food gastropub, open since 2009 for big-plate brunch and gut-busting comfort dinners.

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Make it at home

Serves 61 hrEasy

Ingredients

  • Biscuits: 280g all-purpose flour
  • 30g granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 110g unsalted butter, cold and cubed
  • 180ml heavy cream
  • 1 egg, beaten (for egg wash)
  • Strawberries: 500g fresh Florida strawberries, hulled and quartered
  • 50g granulated sugar
  • 1 tbsp lemon juice
  • Cream: 240ml heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Method

  1. Toss strawberries with sugar and lemon juice. Set aside to macerate at least 30 minutes.
  2. For biscuits: whisk flour, sugar, baking powder and salt. Cut in cold butter until pea-sized pieces remain. Stir in heavy cream just until dough comes together.
  3. Turn dough onto a floured surface. Pat into a 2.5cm-thick round. Cut into 6 biscuits with a round cutter.
  4. Place on a baking sheet, brush tops with egg wash. Bake at 220C for 15 minutes until golden.
  5. Whip cream with powdered sugar and vanilla to soft peaks.
  6. Split each warm biscuit. Spoon macerated strawberries and their juice over the bottom half, top with whipped cream, then close with the top half. Serve immediately.

Editor tip. Florida strawberries (Plant City varieties Festival, Sweet Charlie, Florida Beauty) are smaller and more concentrated than the California giants. If you cannot find them, use organic California strawberries.

Common allergens: Gluten, Dairy, Eggs.