Strawberries and Cream… such a classic combination but the twist of flavouring the cream, here with Chamomile tea, definitely makes it both High Tea and Mother’s Day perfect! You can always switch up the type of tea used, but I would not recommend anything too acidic in nature. Something light and herbal would work best. This recipe will make enough for 6 people, but can easily be halved or doubled.
1 cup heavy cream, divided
2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
2 pints fresh strawberries, hulled, quartered*
3 tablespoons sugar, divided
* Click here to learn how to properly clean fresh strawberries.
Heat ½ cup of cream in a small saucepan over medium heat until bubbles form around the edges of the pan. Remove the pan from the heat and add the chamomile/tea bags. Let this steep for about 20 minutes. Keeping the chamomile/tea bags with the cream, transfer the steeped cream to a medium bowl, cover and chill until cold, about 2 hours.
Meanwhile, toss the strawberries with 2 tablespoons of sugar in a medium bowl to coat. Set aside to allow juices to form.
Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining ½ cup cream and remaining 1 tablespoon sugar. Using an electric mixer beat the cream until soft peaks form.
To serve, divide the berries among bowls and spoon the chamomile whipped cream over the berries.