Tea Blog

There are many delightful ways to enjoy strawberries and whipped cream, but this recipe may quickly become a favorite. The naturally sweet honey-like notes of Golden Needle black tea add a subtle complexity to the whipped cream, creating a flavor that’s difficult to describe but impossible to forget. Pair that tea-infused cream with fresh strawberries and a rich chocolate cup, and you have an elegant tea-inspired dessert that feels truly indulgent.

Tea-Infused Cream

• 3 cups plus 2 tablespoons heavy cream
• 1 tablespoon Golden Needle black tea
• 1 tablespoon water

Bring the water to a boil and pour it over the tea leaves. Allow the leaves to absorb most of the water. Add the hydrated tea leaves to the heavy cream and refrigerate for 2–4 hours to infuse.

Chocolate Cake Cups

Egg White Mixture

• 5 egg whites
• ¼ teaspoon cream of tartar

Beat with an electric mixer until soft peaks form. Set aside.

Chocolate Mixture

• 8 ounces semisweet chocolate pieces
• 2 tablespoons tea-infused cream

In a double boiler, or a heatproof bowl set over simmering water, melt the chocolate over medium-low heat. Stir in the tea cream until smooth.

Cake Batter

• 5 egg yolks
• 1 cup sugar

Beat the egg yolks and sugar until pale, thick, and creamy. Blend in the chocolate mixture.

• 1½ cups flour
• ½ cup tea-infused cream

Add the flour and cream alternately, mixing only until combined. Stir in approximately ½ cup of the whipped egg whites. Fold in the remaining egg whites gently, taking care not to overmix.

Grease a muffin pan and fill each cup about one-third full. Bake in a preheated 425°F (220°C) oven for 6–8 minutes.

Grease the underside of a second muffin pan. Remove the baking pan from the oven and place the greased underside of the second pan on top, pressing gently to encourage the batter to form cup shapes. Return to the oven and bake for an additional 6–10 minutes.

Remove the top pan, then carefully remove the cake cups and allow them to cool completely.

Yield: 12 large dessert cups or 24 small dessert cups.

Strawberries and Tea Whipped Cream

• 16 ounces strawberries, washed and quartered
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract

Beat the remaining tea-infused cream with the powdered sugar and vanilla extract until stiff peaks form.

Assembly

Place several strawberry pieces into each chocolate cup. Add a generous dollop of tea-infused whipped cream and top with additional strawberries.

For an even more decadent dessert, finish with a drizzle of chocolate sauce.

Serving Notes

The floral honey notes of Golden Needle black tea pair beautifully with chocolate and strawberries, creating a sophisticated twist on the classic strawberries-and-cream dessert. This recipe works especially well for afternoon tea parties, bridal showers, Valentine’s Day desserts, or any special tea-themed gathering.

See more tea recipes, tea baking, and dessert articles by Janet Sanchez.

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