A classic strawberry shortcake elevated with the rich, complex flavors of Funnel Mill's rare coffees and teas. Perfect for Mother's Day entertaining!
Strawberries
- 2 lbs fresh strawberries, hulled and sliced
- 3 tbsp sugar
- 1 tsp Funnel Mill coffee (brewed strong, cooled) — adds a subtle depth to the macerated berries
- Pinch of flaky salt
Toss together and let macerate for 30–60 minutes.
Shortcakes
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ cup sugar
- ½ tsp salt
- ½ cup cold butter, cubed
- ¾ cup heavy cream
- 1 tsp English Rare tea infused cream (steep an English Rare tea in warm cream for 10 min, then chill)
Mix dry ingredients, cut in butter, stir in cream until just combined. Pat out, cut into rounds, bake at 425°F for 12–15 minutes.
Whipped Cream
- 1½ cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp Cold Brew — gives the whipped cream a mocha undertone
- ½ tsp vanilla extract
Whip to soft peaks.
Assembly:
Layer shortcake → coffee-macerated strawberries → cold brew whipped cream → repeat. Finish with a light dusting of finely ground Milan espresso for a gorgeous garnish.
Pro tip: A light, floral single-origin bean (like an Ethiopian natural process) pairs beautifully with strawberries — the fruity, berry-forward tasting notes in the coffee echo the strawberries themselves! 🍓☕