Berried Treasures: Tea-Infused Strawberry Shortcake
Recipe type: Dessert
Serves: 6-8 slices
  • 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)
  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.
Recipe by Numi Tea Blog at