If I were to imagine the quintessential summertime meal, it would always include Strawberry Shortcake.
Berry season is a sweet but fleeting time. You’ve gotta pick ’em while they’re ripe and eat ’em as soon as possible. It’s a reminder that you can’t store up life’s pleasures – you’ve got to take them as they come.
This, too, is summertime for me: enjoying life’s simple gifts one day at a time.
With this in mind, I wanted to see if there was a way to combine two of my favorites: strawberry shortcake and tea. This Numi Berried Treasures Tea infused shortcake adds a tropical punch to the traditional treat, with simple syrup that can be enjoyed in iced tea or sparkling water.
- Strawberry Tea Syrup
- 2 Cups Fresh Strawberries, leaves cut off
- 1 Cup Water
- ½ Cup Sugar
- 1 Numi Berried Treasures Iced Tea Bag
- 3½ Cups Fresh Strawberries, sliced
- 8 Tbsp. White Sugar
- 2¼ Cups All Purpose Flour
- 4 Tsp. Baking Powder
- 2 Tbsp. White Sugar
- ¼ Tsp. Salt
- ⅓ Cup Butter
- 1 Egg
- ⅔ Cup Almond Milk or Dairy Milk
- Coconut Flakes (for garnish)
- Whipped Cream for topping (if desired)
- Strawberry Tea Syrup
- Add tea bag, strawberries, water, and sugar to a medium-sized saucepan.
- Bring to a boil. Lower heat and simmer for 15 minutes.
- Pour through a colander or strainer into a glass pitcher or measuring glass.
- Discard berries and tea bag.
- Let cool.
- Combine strawberries with 8 Tbsp. Sugar in bowl. Set aside.
- Preheat oven to 425 degrees. Grease and flour an 8" round cake pan.
- Combine flour, baking powder, 2 Tbsp. sugar, and salt in a mixing bowl.
- With hands, combine sliced butter with dry ingredients until mixture resembles coarse, damp sand.
- Make a well in the center of mixture and add 1 beaten egg and milk.
- Stir gently until combined and add to pan.
- Cook for 15-20 minutes, until edges are just browned. Use a toothpick or fork to test that batter is cooked in the center.
- Let cake cool for about 10 minutes.
- Slowly drizzle the Strawberry-Tea syrup over the cake, spreading it out evenly with the back of a spoon. Coat 1-3 times and allow the cake to absorb the syrup (you will have leftover syrup).
- Garnish with sugared strawberries and coconut flakes.
- *Add leftover simple syrup to filtered or sparkling water - or iced black tea - and enjoy with your summertime meal.
For more home-cooked tea-infused baked treats, try our Rooibos Chai-Infused Shortbread Cookies or Golden Chai Layer Cake.