PUR Spiced Strawberry Shortcake
Recipe by Chef Katie Petrich
A berry delicious spiced dessert!
For Chai Spiced Strawberries -
1 pound fresh strawberries
2 tablespoons sugar
1/2 teaspoon PUR Spice Chai Masala
For Milk Masala Whipped Cream -
1 cup heavy whipping cream
1-2 tablespoons powdered sugar (depending on how sweet you like it)
1/4 teaspoon PUR Spice Milk Masala
Choose your favorite strawberry shortcake base. I like to use pound cake. You could also use biscuits, sponge cake or angel food cake. Grab your favorite from the bakery or make it from scratch.
Method for Strawberries
Clean, hull and half or quarter your strawberries.
To macerate the berries - Place cut strawberries in a bowl. Sprinkle with sugar and chai masala. Stir to coat all of the berries and let sit for at least 30 minutes.
Stir again to mix strawberries and juice. *These will keep for a day in the refrigerator, so they can be made ahead of time.
Before serving, make the whipped cream.
Method for Whipped Cream:
Freeze your bowl and whisk for about 15-20 minutes. This will help make a perfectly stiff whipped cream.
You can use a stand mixer or hand mixer. Place the whipping cream, powdered sugar and milk masala in the chilled bowl.
Beat on high for a few minutes until the cream just starts to form stiff peaks.
To assemble, stack the cake, then berries, and then the whipped cream.