Tea leaves speckle the shortcakes and infuse the whipped cream, giving this favorite summertime dessert a pinkies-up twist.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

25 mins
2 hrs 30 mins
8 shortcakes


Whipped Cream


Instructions Checklist
  • In a small saucepan, combine 1/2 cup heavy cream and tea (or tea bags). Bring to a gentle simmer; cover with a lid. Remove from heat. Let stand 30 to 60 minutes. Strain through a fine-mesh sieve (or remove tea bags). Transfer to a large bowl. Refrigerate until well chilled.

  • To tea-infused cream, add 1/2 cup heavy cream, granulated sugar, and sour cream. Beat on medium-high until soft peaks form. Cover and chill until ready to serve.

  • For shortcakes: Preheat oven to 400°. Line a baking sheet with parchment paper. In a medium bowl, combine flour, granulated sugar, tea (or contents of 2 tea bags), baking powder, salt and baking soda. Using a pastry blender or your fingers, cut or rub in butter until mixture resembles coarse crumbs. Make a well in the center. In a small bowl, combine sour cream, egg and milk. Add to flour mixture; stir with a fork just until moistened.

  • Drop dough in eight mounds on prepared baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack; cool completely.

  • For berries: In a medium bowl, stir together strawberries, granulated sugar, orange zest and salt. Let stand until juicy, 15 to 30 minutes.

  • Split shortcakes horizontally. Top shortcakes with dollops of whipped cream and generous spoonfuls of berries.

Nutrition Facts

373 calories; fat 23g; cholesterol 87mg; saturated fat 14g; carbohydrates 39g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 18g; protein 5g; vitamin a 800.8IU; vitamin c 54.3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 70.3mcg; vitamin b12 0.2mcg; sodium 277mg; potassium 231mg; calcium 101mg; iron 1.7mg.