green tea + strawberry shortcakes


which type of shortcake do you prefer, a biscuit base or a chiffon cake base? well i would never turn down either type of shortcake, i love individually plating & serving a biscuit shortcake! filled with a mound of fresh strawberries & ALL the vanilla whipped cream, so good. today's recipe infuses the flavours of green tea into the biscuit using aiya america's culinary grade matcha powder. the cooking grade matcha powder is designed for cooking & baking, as it doesn't lose it's flavour when mixed with other ingredients.

the green tea flavour that comes through in the biscuits isn't overpowering, but compliments the natural sweetness from the strawberries. now how cute are these little vibrant strawberries? hands down the best local pint i've picked up this season! this recipe can be prepared in advance & assembled just before plating, making it a great dessert for outdoor entertaining. bake the biscuits fresh in the morning, whip the cream in the afternoon & slice up those strawberries as you plate! lastly, if you are looking for a green tea biscuit recipe to enjoy for breakfast, look no further. the biscuits taste amazing on their own too or toasted with a little butter!


  • 3 cups all purpose flour, sifted
  • 1/2 cup turbinado sugar, plus more for sprinkling
  • 1 tablespoon aiya's culinary grade matcha powder
  • 2 tablespoons baking powder
  • 1 teaspoon fine salt
  • 3/4 cup unsalted butter, cold & cubed
  • 1 cup heavy cream, plus more for topping
  • 2 cups thinly sliced fresh strawberries, for serving
  • 2 cups fresh whipped cream, for serving


  • preheat oven to 400 degrees. line a baking sheet with parchment paper & set aside.
  • in a large mixing bowl whisk together the flour, sugar, matcha powder, baking power & salt until evenly combined.
  • add the butter & gently work into the flour mixture using your hands until a crumb consistency is formed.
  • stir in heavy cream until the dough comes together. transfer dough to a floured surface & roll to a 1-inch thickness.
  • cut into rounds using a biscuit cutter (or mason jar lid) & transfer to prepared baking sheet.
  • brush the tops with heavy cream & sprinkle with turbinado sugar. bake for 12-15 minutes, until the edges are golden brown. let cool completly before assembling.
  • to assemble: slice biscuit in half & begin with the bottom half. top with a layer of whipped cream & a handful of strawberries. repeat with top half & serve immediately.