Earl Grey Strawberry Shortcakes

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.