Strawberry Shortcake with Jasmine Whipped Cream

Step 1

3 hours before starting on the biscuits, add hulled and sliced strawberries to a bowl. Add both sugars and pinch of salt and carefully stir to combine. Cover with cling wrap and place in the refrigerator.

Step 2

The night before, place heavy cream and jasmine tea leaves in a medium-sized measuring cup. Cover and leave in the refrigerator.

Step 3

The next day, and just before serving, strain the mixture, then transfer to a mixing bowl. Add sugar and beat on high for 2-3 minutes or until stiff peaks form.

Step 4

In a medium mixing bowl, add floour, sugar, baking powder, and salt. Whisk until thoroughly combined then add lemon zest and whisk again. Add very cold cubed butter and pinch with your fingers until pea-sized bits are throughout the flour mixture.

Step 5

Add buttermilk and stir with a spatula until ingredients form a dough. The mixture will looks a bit dry and shaggy, that's okay. Do not over-mix the dough.

Step 6

Flour a clean work surface and roll out the dough. Roll out and form into a rectangle that is 1-inch thick.

Step 7

Use a bench scraper or knife to divide the dough into thirds, then stack them onto one another. Use a rolling pin to even out the dough into a 1-inch rectangle again and repeat for a total of three times. This is how you will get the beautiful flaky layers

Step 8

Divide the dough into 6 even squares then transfer to a baking sheet. Place in the refrigerator for 30 minutes. This will ensure a uniform rise. While biscuits are chilling, preheat oven to 425°F.

Step 9

Just before baking brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to cool.

Step 10

Split each biscuit in half. ON the bottom half,top with whipped cream and desired amount of strawberries and some juice on top. Top with the biscuit and enjoy.