Strawberry Rose and Tahini Shortcakes with Labneh Whipped Cream
Strawberry shortcakes with a Middle Eastern twist.
Equipment
- Food processor
- Baking tray with parchment paper
Ingredients
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
Toppings
- Crushed pistachios or toasted coconut
Instructions
- 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!