Spring has sprung! What better way to celebrate than to have a dessert that is practically spring on a plate? Louisiana strawberries are abundant this time of the year. They’re at the farmer’s markets, in CSA boxes and especially at the Ponchatoula Strawberry festival in April. I decided to make Earl Grey strawberry shortcake with vanilla whipped cream, a classic strawberry dessert with a delicious twist.
I know what you’re thinking. Tea in my biscuit? Doesn’t that break some sort of Southern cooking rule? After all, biscuit recipes are often sacred family heirlooms passed down through the generations. This recipe is a basic biscuit dough with the addition of a little more sugar and some ground Earl Grey tea. If tea in my biscuit is wrong, I don’t want to be right.
Here, the Bergamot flavor from the Earl Grey tea lends a slight orange and fragrantly floral taste that pairs wonderfully with the strawberries and vanilla whipped cream. Give it a try!