Last Updated on May 13, 2023 by Jacqueline Rafidi
Strawberry rose and tahini shortcakes with labneh whipped cream is the dessert of spring and summer!
Although the name of this dessert may be lengthy, this whole dish comes together in about an hour!
Strawberry rose and tahini shortcakes with labneh whipped cream
The dough: These shortcakes are SO buttery and delicious and come together so quickly thanks to a food processor. The tahini adds a nice, light touch to these shortcakes! Can you use a blender to make this dough? I wouldn’t. This shortcake dough is on the thicker side and would not work well in a blender since there isn’t enough liquid to keep it running.
The strawberries: These just need 2 simple ingredients to make them shine here: granulated sugar and some rose water. It adds a subtle and delicious floral note that adds a lot to this dish.
The labneh whipped cream: When I was creating this recipe, I wanted a Middle Eastern touch to each element of the dish. Labneh made the most sense here and the honey finishes everything off and gives it more dimension rather than just powdered sugar.
More Spring/Summer Desserts:
When you make these strawberry rose and tahini shortcakes with labneh whipped cream, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Strawberry Rose and Tahini Shortcakes with Labneh Whipped Cream
- Food processor
- Baking tray with parchment paper
For the shortcakes:
- 1 2/3 cup flour
- 3 tablespoons sugar
- 2 heaping tablespoons tahini
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 stick cold unsalted butter, cut into cubes (8 Tablespoons)
- 1 egg
- 2/3 cup heavy cream
- 1 egg for egg wash optional but recommended
- sugar for sprinkling on top
For the strawberries:
- 1 pint strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon rose water or orange blossom water
For the labneh whipped cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1/3 cup labneh Here is how I make mine from scratch
- 2 tablespoons honey
- Crushed pistachios or toasted coconut
- In a food processor, combine the flour, sugar, tahini, baking powder and salt. Pulse until combined. Add in the cold, cubed butter and keep pulsing until the butter looks similar to wet sand. Place the lid on and remove a small portion of the top. Whisk together the egg and 2/3 cup heavy cream and slowly pour the liquid mixture into the dough while pulsing lightly. The dough will slowly form and create a ball. Once full combined – don’t overmix! – remove the dough and place on a lightly floured surface. Knead the dough adding a small amount of flour till its no longer sticky.
- Prepare a baking sheet lined with parchment paper. Use an ice cream scoop to create 9-10 even shortcakes on a plate. Place the plate into a freezer or fridge for at least 30 minutes.
- Preheat oven to 400F
- Remove the plate from the freezer. Once they're out, they should be much easier to handle and slightly hardened on the outside. Place on a lined baking sheet, brush with some egg wash (the additional egg + 1 Tablespoon water) and a light sprinkle of sugar on top. Bake for 20-30 minutes or until lightly golden brown on top.
- While the shortcakes bake, mix together the strawberries with the sugar and rose water and let sit for about 15 minutes so the juices are released from the strawberries. Set aside.
- Make the whipped cream by whipping the heavy cream and the powdered sugar together until soft peaks form. Combine the labneh and honey and add the mixture to the whipped cream and whip until fully combine or until desired texture is achieved.
- Remove shortcakes from oven once cooked. Slice one in half lengthwise, add a dollop of whipped cream and top with the strawberries. Top with coconut or pistachios if desired. Enjoy, Sahtein!