by Chef Justin Timineri Florida's Culinary Ambassador

Plant City is the “Winter Strawberry Capital of the World.” From December through February, Florida strawberries dominate the U.S. market. They’re available in grocery stores, packed in tidy clamshell containers and can be found at local farmers’ markets—just-picked, plump, ruby red, ripe and sweet. Farm-fresh strawberries are pleasantly sweet and sharp in flavor.

Strawberries are among the most tender and most perishable of fruits, so the best-tasting ones will probably be those that have traveled the fewest miles. When shopping for the freshest berries, be aware that the biggest berries aren’t necessarily the most flavorful ones, but color is important. Look for strawberries that are fully and deeply red. Don’t choose a berry with white or green spots in hopes it will ripen up on the windowsill; strawberries stop ripening as soon as they are picked.

Low in calories and free of sodium and fat, strawberries are packed with potassium, fiber, folic acid and powerful, disease-fighting antioxidants. Ounce for ounce, they’ve got more vitamin C than oranges.

The Florida Strawberry Growers Association is teaming up with grocers to promote the state’s signature berry through its new “Drop Red Gorgeous” campaign that embodies the idea that “you are what you eat.” Wal-Mart and other retailers are featuring fresh Florida strawberries and the eye-catching “Drop Red Gorgeous” point-of-sale signage in their produce sections throughout February. The marketing campaign touts the nutritional benefits of Florida strawberries.

Don’t wait for a special occasion to add Florida strawberries to the shopping list. This winter, take advantage of the abundance of fresh berries by including them in everything from desserts, breakfast treats and snacks to savory dishes. Slice them over cereal, dip them in chocolate, mix them in salsas, toss them into salads, or try one of these simple, tasty recipes.

FLORIDA STRAWBERRY TIRAMISU

11⁄2 lb. Florida strawberries
11⁄4 cups Florida strawberry preserves
1⁄3 cup plus 4 Tbsp. orange liqueur
1⁄3 cup Florida orange juice
1 lb. Italian mascarpone cheese, room temperature
11⁄3 cups chilled heavy whipping cream
1⁄3 cup sugar
1 tsp. vanilla extract
52 (approx.) crisp ladyfingers

Whisk preserves, 1⁄3 cup orange liquor and orange juice in two-cup measuring cup. Place mascarpone cheese and 2 tablespoons of orange liquor in large bowl; fold just to blend. Using a whisk, beat cream, sugar, vanilla and remaining 2 tablespoons of orange liquor in another large bowl to soft peaks. Stir 1⁄4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream a small amount at a time.

Slice half of the strawberries. Spread 1⁄2 cup preserve mixture over bottom of 3-quart serving dish or a 13 x 9 x 2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3⁄4 cup preserve mixture over ladyfingers, then spread 21⁄2 cups mascarpone mixture on top. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture and mascarpone mixture. Cover with plastic and chill at least eight hours or overnight.

Slice remaining strawberries. Arrange over tiramasù and serve.

FLORIDA STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP

Ingredients for Shortcakes:
Use your favorite pancake
mix or recipe.

Ingredients for syrup:
1 pint Florida strawberries,
trimmed and quartered
1 vanilla bean, halved lengthwise
1⁄3 cup sugar
1⁄3 cup water
1 to 11⁄2 Tbsp. finely grated fresh
Florida orange zest
1⁄4 cup fresh Florida orange juice

For cream:
1⁄4 cup chilled heavy cream
2 tsp. sugar
2 Tbsp. sour cream

To make syrup, scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest and juice. Bring to a boil, stirring until sugar is dissolved, and boil one minute.

Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.

To make cream, beat together heavy cream, sugar and sour cream until mixture just holds stiff.

To assemble, make shortcakes (pancakes). Drizzle with syrup from strawberry mixture. Spoon strawberries onto pancakes, top rounds with dollops of cream and drizzle with remaining syrup.