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Parve
Easy
1 h
Diets 
Classic strawberry shortcake paired with a hearty, flavorful tea! It’s a perfect cozy dessert to end the night meals.
4 eggs
1 and 3/4 cups sugar
3/4 cup orange juice
2/3 cup oil
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons baking powder
2 cups Beleaves Flour
1 cup Mother Frozen Strawberries, diced very small
3 tablespoons strawberry jam, such as Tuscanini Strawberry Fruit Spread
2 teaspoons sugar
1 whipped topping
1 tablespoon vanilla sugar
3 bags Wissotzky Strawberry Tea
4 cups boiling water
2 tablespoons maple syrup
2 tablespoons strawberry jam, such as Tuscanini Strawberry Fruit Spread
1/2 cup finely chopped strawberries
1/2 cup sliced strawberries, for garnish
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
Beat the eggs and sugar well, then add the rest of the ingredients and mix well.
Pour the batter into the prepared cookie sheet. Bake for 25 minutes or until a toothpick comes out clean.
Once the cake is cooled, use a three-inch round cookie cutter to make rounds.
Toss together the strawberries, sugar, and jam in a small bowl.
Put a heaping tablespoon on each cake round and freeze while preparing the whipped cream.
Beat the whip until stiff.
Transfer into a piping bag with a star tip. Pipe a big dollop on top of the strawberry sauce and freeze.
Add the strawberry tea bags to the boiling water. Cover and let steep for a few minutes.
Add the rest of the ingredients and mix well. Serve with sliced strawberries.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Food Photography by Frady Sandel
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