Matcha Strawberry Shortcakes with Lime Whipped Cream #CAStrawberryShortcakes

20.06.2013 Jackie Dodd-Mallory (Senior Editor) 17 Comments

My first official assignment as a Brand Ambassador for California Strawberry Commission was to re-invent the strawberry shortcake.  After a brief stop on the idea of another chocolate strawberry shortcake, and possibly a lemon lavender version, I settled on a matcha version, something I hope is new to you all (I like to feel inventive!), and matcha goes so well with strawberries.

I’ve had Matcha powder (Japanese green tea powder) in the back of my mind for a while,  on my list of foods to bake with. It gives a great contrast of color and flavor to the gorgeous strawberries, if you’re a matcha lover, I think you’ll agree.

I also have a pin contest to tell you all about. It’s a great excuse to spend a little extra time on pinterest while checking out some fantastic strawberry recipes, getting inspired for those summer cook-outs and trying to win some extra cash!

Matcha Strawberry Shortcakes with Lime Whipped Cream

Prep Time: 10 minutes

Cook Time: 18 minutes

Yield: 6 servings

Ingredients

For the Shortcakes:

• 1 ½ cups all purpose flour
• ½ cup granulated sugar
• 1-2 tbs matcha powder*
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 6 tbs chilled unsalted butter, cut into cubes
• ½ cup whole milk

For the Strawberries:

• 4 cups strawberries, cleaned and chopped
• ¾ cup granulated sugar
• 2 tsp lime juice

For the Lime Whipped Cream:

• 1 ½ cups chilled heavy cream (or whipping cream)
• 1/3 cup powdered sugar
• 1 tsp lime zest
• 1 tsp lime juice

Instructions

1. Preheat oven to 400
2. Add flour, sugar, matcha, baking powder, baking soda and salt to a food processor, pulse to combine.
3. Add the butter cubes, process until the butter is incorporated, about 1 minute.
4. Add the milk, process until just combined.
5. Line a baking sheet with parchment paper. Drop large spoonful’s (about the size of a lime) onto the baking sheet, evenly spaced.
6. Bake at 400 for 15-18 minutes or until the tops have just started to brown, remove from oven and allow to cool.
7. In a large bowl, stir together the strawberries, lime juice and granulated sugar, set aside.
8. Once the shortcakes have cooled, make the whipped cream. In the bowl of a stand mixer beat the cream, powdered sugar and lime zest until soft peaks form. While the mixer is runner, add the lime juice, beat until incorporated.
9. Split the shortcakes and fill with strawberries and whipped cream.

Notes

*Note: 2 tablespoons of matcha powder will give you a strong green tea flavor and a deeper green color. If you want a more mild, mellow flavor, add only 1 tablespoon.