Summertime Strawberry Shortcake with Rooibos Cream

Method

1. Infuse the cream: Combine 1 ½ cups heavy cream and Rooibos tea in a bowl. Refrigerate for at least 2 hours, or up to overnight, to steep.
2. Macerate the strawberries: Hull and slice the strawberries. In a bowl, toss them with ¼ cup granulated sugar, sumac, and ⅛ tsp kosher salt. Let sit at room temperature for 30 minutes until softened, then refrigerate.
3. Prepare for biscuits: Line a quarter sheet pan with parchment paper.
4. Mix dry ingredients: In a large bowl, whisk together 3 cups flour, 1 tbsp baking powder, 1 tbsp granulated sugar, 1 ½ tsp kosher salt, and 1 tsp baking soda.
5. Incorporate butter and buttermilk: Grate the frozen butter into the flour mixture using the large holes of a box grater. Toss gently with your fingertips. Gradually add 1 ¼ cups buttermilk, mixing with a bowl scraper until a shaggy dough forms.
6. Shape the dough: Turn the dough onto a clean surface. Press into a rectangle, then roll to about 8x10 inches. Fold it into thirds like a letter, turn 90°, and roll again. Repeat the folding and rolling process 4-5 times.
7. Chill the dough: Transfer the dough to the prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 375°F.
9. Cut and prepare biscuits: Roll the chilled dough into a rectangle. Trim the edges and cut into 6 equal squares. Place biscuits on the baking sheet, spaced 2 inches apart. Brush tops with ¼ cup heavy cream and sprinkle with ¼ cup turbinado sugar.
10. Bake and glaze: Bake for about 20 minutes, until golden brown. Immediately brush the warm biscuits with honey (microwave briefly if needed for easier spreading).
11. Strain the cream: Pour the steeped cream through a fine-mesh sieve into a container, discarding the tea leaves.
12. Whip the cream: Add 3 tbsp powdered sugar to the strained cream. Blend with an immersion blender until stiff peaks form (about 30 seconds).
13. Assemble: Slice the biscuits horizontally. Top the bottom half with a generous dollop of whipped cream, followed by the macerated strawberries and their juices. Place the top half of the biscuit on top.
14. Serve immediately and enjoy!