Florida Strawberries Flambé and Biscuit

by Chef

Serves: 4-6Prep Time: 10 minutesCook Time: 5 minutes


For the Strawberries Flambé:

  • 1 pint Florida strawberries, rinsed and halved
  • 1 cup whipping cream
  • 3 tablespoons confectioner’s sugar
  • ½ stick sweet cream butter
  • 1-2 ounces brown sugar
  • 1 ounce Bacardi 151 rum
  • 6 biscuits (Edna Lewis-inspired Biscuits recipe)
  • Pinch ground cinnamon
  • 4-6 sprigs fresh spearmint


For the Strawberries Flambé: In a small mixing bowl, use a balloon whisk to whip cream to stiff peaks, whip in half of the confectioner’s sugar, and set aside when completed. In a flambé pan or low-sided skillet, add the butter and heat to foam. Add the brown sugar and blend evenly. Increase heat to medium high, add the strawberry halves and coat well. Tilt pan back with mixture and heat empty area of pan. When very hot, remove from the fire and add rum to hot area of pan. Leaning back and keeping your face away, place pan back on fire to flame. Ignite the rum and let flame for about 15 seconds to evaporate alcohol.

To assemble: Place one or two biscuits into each bowl. Spoon and divide the strawberry mixture over top. Add a dollop of sweetened whipped cream. Garnish with spearmint, ground cinnamon and remaining confectioner’s sugar.