Crisp spring air calls for late morning brunches that are effortless. This easy, breezy state of mind and appetite inspired me to seek out seasonal berries that I could slice and spoon onto sweet pastry shells or crumbling biscuits. I imagined that the berries would beg for a hearty dollop of whipped cream and a freshly brewed cup of tea with forward flavors. But rather than just keep the tea in the dainty cup, I introduced it to the cream. They instantly fell in love.
Ahmad Tea's Cardamom Black tea, a blend of Kenyan and Sri Lankan black teas, naturally lends itself to a dance with dairy. The blend of black teas reveals a flavor that is malty, full bodied, and robust, easily mingling with the brightly aromatic notes of cardamom that could be defined as mildly floral with hints of citrus. Simply said, this Cardamom Black tea begs to have spoonfuls of cream and a pinch of sugar mixed in for a sip that’s simply soothing. But instead, I simmered a pot of heavy cream and infused it with the Cardamom Black tea, and then whipped it into a tea infused airy cream to play with the fresh berry flavors.
Seconds after whipping the cream, it’s hard not to steal a spoonful to taste how the robust tea cuts through the richness of the cream for a bit of depth and welcomed astringency that play with the citrus notes of the cardamom. As soon as the whipped cream meets the berries, opt for a first bite that captures all three layers of cream, berry and pastry shell for a play on an open faced strawberry shortcake. Paired with a cup of the Cardamom Black tea, the steep takes center stage after several sips. And if a few dollops of tea infused whipped cream happen to fall into your cup, well, consider yourself lucky.
Strawberry Shortcake with Cardamom Black Tea Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons Ahmad Tea Cardamom Black Tea
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon sugar
- 1 cup sliced strawberries
- 4 dessert pastry shells or buttermilk biscuits (sliced in half)
Strain out the tea leaves, pressing on the leaves to extract every last drop of cream. Pour the tea infused cream into an airtight container and cool in the refrigerator for at least one hour. Place a large mixing bowl and metal whisk in the freezer. When ready to whip, add cream to the chilled bowl, stir in sugar and whip with a whisk or electric mixer until the cream has stiff peaks. Do not overbeat.
Top each pasty shell (or halved biscuit) with sliced strawberries and a dollop of whipped cream. Serve immediately with a steeped cup of Ahmad Cardamom Black Tea.
**Many thanks to Ahmad tea for generously sending me a tin of their Cardamom Black tea that inspired me to create this tea infused recipe.