STRAWBERRY SHORTCAKES WITH ROOIBOS INFUSED BERRIES
STRAWBERRY SHORTCAKES WITH ROOIBOS INFUSED BERRIES
STRAWBERRY SHORTCAKES WITH ROOIBOS INFUSED BERRIES
STRAWBERRY SHORTCAKES WITH ROOIBOS INFUSED BERRIES
STRAWBERRY SHORTCAKES WITH ROOIBOS INFUSED BERRIES

Ingredients

For the Strawberries:
2 Tbl Italian Blood Orange Rooibos Tea
1 cup water
6 cups quartered strawberries
1/2 cup sugar
For the Shortbread (Biscuits):
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp baking soda
1 tsp Vanilla Bean Sea Salt
1 1/2 sticks cold butter, cubed
1 cup cold buttermilk
For the Whipped Cream:
1 cup heavy cream
1 Tbl Vanilla Bean Powder

Strawberry Shortcake. Those two words just make us smile. What a perfect dessert to enjoy with tea. With that, we thought, how about we make the dessert with tea? Enter our Italian Blood Orange Tea. We steeped it, sweetened it and used it to soak the sliced berries to coax out the juices. The honey-sweet characteristics of the rooibos and bright orange were the perfect pair to get the berries to shine. All that plus flaky shortbread and clouds of whipped cream. Big, big smile.

Instructions

1.First, mascerate the berries: Bring 1 cup water to a boil. Add in the Italian Blood Orange Tea and allow to steep for 20 minutes. Strain off the tea from the leaves into a large bowl. Stir in the sugar and allow to cool for 15 minutes. Fold in the berries and allow to mascerate (develop juices) for at least 2 hours or up to 6 hours.
2.Next, make the shortcakes: Preheat oven to 400°F. Combine the flour, sugar, baking powder, baking soda and salt together in the bowl of a food processor. Pulse to combine. Add cubed butter and pulse until coarse, cottage cheese sized crumbs form. Pour mixture into a large bowl.
3.Pour buttermilk on top of the flour mixture. Use a rubber spatula to bring mixture together but don't overwork it. The dough will be shaggy and crumbly with some wet spots and a little dry flour.
4.Pour this mixture onto the counter. With floured hands, gently bring the dough together. Use flour as needed to keep the dough from sticking to your hands. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle. Fold one side into the center. Fold the other side into the center. As you would fold a letter or tri-fold brochure.
5.Turn the folded dough horizontally and flatten again into a 3/4 inch thick rectangle. Repeat the tri-fold technique. Flatten again to 3/4 inch thick in preparation for cutting the individual shortbread.
6.Cut into circles with a 3-inch biscuit cutter. Use a straight up and down motion and don't twist the cutter. Re-roll scraps until you have 12 biscuits. Arrange on a parchment-lined baking sheet with sides touching.
7.Brush the tops with heavy cream and sprinkle with Lemon Sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Cool on pan for at least 10 minutes before assembling.
8.Make the whipped cream: Whisk the cream and Vanilla Sugar until light and fluffy.
9.To serve, split a biscuit and open on a plate. Spoon mascerated strawberries onto the bottom half. Dollop with whipped cream. Top with the biscuit top.

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