A close up of a serving of strawberry shortcake with chai-spiced biscuits and rose water whipped cream.
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Strawberry Shortcake With Chai-Spiced Biscuits And Rose Water Whipped Cream

A spin on a summer classic with homemade chai spice in the biscuit dough, and a touch of rose water added to the whipped cream.
Prep Time40 mins
Cook Time20 mins
Course: Dessert
Cuisine: Canadian
Keyword: strawberry shortcake, strawberry shortcake biscuits, strawberry shortcake from scratch
Servings: 4

Ingredients

  • 2 teaspoons ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon white pepper
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup butter
  • 3/4 cup milk
  • 4 cups strawberries hulled, halved
  • 2 tablespoons sugar plus 2 teaspoons
  • 1 cup 35% heavy cream
  • 1/2 teaspoon rose water

Instructions

  • MACERATE THE STRAWBERRIES - In a large bowl mix strawberries with 2 tablespoons of sugar. Cover and place in fridge while you bake the biscuits.
  • MAKE THE CHAI SPICE - Mix cardamom, cinnamon, ginger, allspice, nutmeg, cloves, and white pepper in a small container. You will need 2 teaspoons for your biscuits.
  • MAKE THE BISCUITS - Preheat oven to 450ºF. Line a baking sheet with parchment paper.
  • In a large bowl whisk flour, baking powder, salt, and 2 teaspoons of chai spice together.
  • Cut butter into flour mixture with a fork or pastry cutter until the mixture resembles coarse meal.
  • Make a well in the middle of the flour mixture and add milk. With clean hands gently mix and gather the flour and milk mixture into a rough dough.
  • Sprinkle a work surface with flour. Dump dough onto surface and knead by hand 40 times.
  • Roll dough out to a bout a 1-inch thickness. Use a biscuit cutter, drinking glass, or the end of an opened and clean aluminum can to cut dough into biscuits. Re-roll dough up to two times and continue cutting as many biscuits as you can.
  • Place biscuits on prepared baking sheet. Bake 17-20 minutes until biscuits are golden. Cool on rack.
  • MAKE THE WHIPPED CREAM - Mix heavy cream, 2 teaspoons of sugar, and rose water on high speed using the whisk attachment of a stand mixer, or hand beaters, to stiff peaks.
  • ASSEMBLY - Split cooled biscuits in half. Layer with macerated strawberries and rose water whipped cream. Serve.