Berried Treasures: Tea-Infused Strawberry Shortcake

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.

Berried Treasures: Tea-Infused Strawberry Shortcake

 

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Author: Leah Wise

Recipe type: Dessert

Serves: 6-8 slices

Ingredients

• Strawberry Tea Syrup
• 2 Cups Fresh Strawberries, leaves cut off
• 1 Cup Water
• ½ Cup Sugar
• 1 Numi Berried Treasures Iced Tea Bag
  
• Shortcake
• 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)

Instructions

1. Strawberry Tea Syrup
2. Add tea bag, strawberries, water, and sugar to a medium-sized saucepan.
3. Bring to a boil. Lower heat and simmer for 15 minutes.
4. Pour through a colander or strainer into a glass pitcher or measuring glass.
5. Discard berries and tea bag.
6. Let cool.
   
7. Shortcake
8. Combine strawberries with 8 Tbsp. Sugar in bowl. Set aside.
9. Preheat oven to 425 degrees. Grease and flour an 8" round cake pan.
10. Combine flour, baking powder, 2 Tbsp. sugar, and salt in a mixing bowl.
11. With hands, combine sliced butter with dry ingredients until mixture resembles coarse, damp sand.
12. Make a well in the center of mixture and add 1 beaten egg and milk.
13. Stir gently until combined and add to pan.
14. Cook for 15-20 minutes, until edges are just browned. Use a toothpick or fork to test that batter is cooked in the center.
15. Let cake cool for about 10 minutes.
16. 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).
17. Garnish with sugared strawberries and coconut flakes.
18. *Add leftover simple syrup to filtered or sparkling water - or iced black tea - and enjoy with your summertime meal.

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