Floridians are fortunate to be able to grow fruits and vegetables year round. Luckily for us, our visit here overlaps the strawberry harvest, and so Scot asked for strawberry shortcake. My couple of complaints were that I dislike the store-bought cakes that generally come with the program, and I did not feel like creating anything new. So I used homemade crêpes instead, because I keep them in steady supply in the freezer and they are lighter than regular cakes. Many of my versions of crêpes are slightly tangy, because I make them from extra unfed sourdough starter, or I just make more traditional versions. I also have a buckwheat griddle cake starter in the refrigerator that might make a nice alternative. However they manifest themselves in my food lineup, crêpes are always helpful to have around and are delicious.

And so were my strawberry short“crêpes.” I enjoy making strawberry shortcake with herbs, such as mint or basil, and I utilize honey instead of sugar. I warm the strawberries with a little juice (such as cranberry or orange, fresh or store-bought) in a sautée pan. Finally, for texture, I use a lightly salted nut, such as whole pistachios or even chopped walnuts, which I generally also keep handy.

This is a full gluten, lactose and fat recipe with local honey and strawberries, and it is yummy. Hope you enjoy.