Along most major roads, not including interstates, fruit stands pop up this time of year in northeast Florida. Most of them are touting PLANT CITY STRAWBERRIES, like that, in homemade signs lettered in all caps. And mostly these strawberries are really good. If you don't remember the recipe for Cream Biscuits (commented on by Screamish), here it is again. Don't make the mistake of buying fresh spring strawberries and then serving them on those horrifying little pretend-spongecakes you find in the grocery store. Buy as many strawberries as you can. Slice them up and freeze, as appopriate. With the ones you're serving tomorrow afternoon, slice and refigerate, and then mix this up and bake according to directions. You'll want a touch of fresh cream, whether or not you whip and sweeten it. Make the Cream Biscuits.
Mix 2 cups of all-purpose flour, a teaspoon of salt, a tablespoon of baking powder and a couple of teaspoons of flour in a mixing bowl. Lighten and sift together with a fork and preheat the oven to about 400 degrees. Melt about 6-8 tablespoons of butter and set aside. Mix in a cup of cream, adding more as needed to make a nice thick dough (you might need up to 1-1/2 cups). When mixed, turn onto a floured surface and knead for about a minute; cut into biscuits as desired. Dip each biscuit into the butter and place on a baking sheet; bake for 15 minutes or so until they're nicely browned and have a lovely scent of "doneness". Serve as many thousands of sliced strawberries as you can. Pour a little cream over the whole thing, or make fresh whipped cream and serve that. It's not hard, it IS delicious, and from now until time ends your family will ask you to make it every spring.
Ah, spring. You will welcome it with this recipe every year.