Strawberry Citrus Shortcakes with Chamomile Whipped Cream

I’m a bit of a tea fanatic. Sometimes also a tea snob. I drink about a gallon of the good stuff a day, lovely. So when I find clever ways to infuse some of that earthy, subtle flavor of tea into a recipe I get all silly happy about it. In this recipe, chamomile tea imparts a soft earthy apple flavor to homemade whipped cream, turning a regular old shortcake into something just a bit more extraordinary. You could also add some dried lavender flowers (which I have) to the cream for a more floral experience. I’m, admittedly, not so much into baking but there comes a time when ya just gotta roll up those sleeves and make a flour-y mess of the kitchen in the name of tasty summer sweetness. I use this epicurious recipe for buttermilk shortcakes because I simply have never had better and I’m not looking to reinvent a perfectly good wheel! You could also try frozen biscuits to cut down on the effort.

So grab those last strawberries of the season and get slicing!

Strawberry Citrus Shortcakes with Chamomile Whipped Cream

 

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This recipe is a true celebration of summer strawberries! A dollop of freshly whipped cream and a buttermilk biscuits paired with glorious in-season strawberries = strawberry bliss!!

Author: Crystal Cartier

Recipe type: Dessert

Cuisine: Vegetarian

Ingredients

Strawberries and Cream

• 1 cup heavy whipping cream
• 1+ Tablespoon dried chamomile flowers
• 1 Tablespoon sugar (if desired, I leave this out)
• 1 pound ripe strawberries, sliced
• juice of 1 lemon
• 2 Tablespoon raw sugar

Buttermilk Biscuits

• 2 cups all purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon salt
• 10 tablespoons (1¼ sticks) chilled unsalted butter, cut into pieces
• ⅔ cup plus 1 tablespoon chilled buttermilk

Instructions

1. Steep chamomile flowers and sugar in the cream for 1 hour or more. Keep refrigerated. When fully infused, strain cream through fine sieve and press flowers to squeeze out all remaining cream.
2. Whip cream with a hand held mixer until it forms stiff peaks. Be careful not too over-whip and make butter!
3. Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until large moist clumps form. Gather dough into ball. Divide into 4 pieces. Shape each piece into 3-inch round. Transfer to baking sheet, spacing evenly. Bake 20 minutes. Let cool.
4. Combine sliced strawberries, raw sugar, and the juice of 1 lemon in a bowl and toss to coat. Let sit for 15 minutes, this is when the magic happens;)
5. Split shortcakes with a fork and fill with berry mixture and whipped cream.

ENJOY!!!

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