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PUR Spiced Strawberry Shortcake

Recipe by Chef Katie Petrich

A berry delicious spiced dessert!


For Chai Spiced Strawberries -

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.

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