Easily add a homemade touch to your Royal Wedding Viewing Party spread with this English Breakfast Tea Shortcake recipe. The homemade English Breakfast Tea infused whipped cream is to die for!
2 cups heavy cream, divided
1/4 cup powdered sugar
12 two-bite scones
3/4 cup blueberries
Mint to garnish
Combine 1 cup heavy cream and tea bags into a medium pot. Stirring occasionally, bring to a boil over medium-high heat.
Remove from heat and allow tea bags to steep in the cream for 10 minutes.
Using a fine-mesh sieve, strain the tea infused cream into a sealable container and gently press any remaining liquid out of the tea bags into the container. Discard tea bags.
Chill the tea infused cream for at least 2 hours. When ready to serve, combine tea-infused cream, remaining 1 cup cream, and powdered sugar into a large bowl. Whisk together until soft peaks form.
Serve English Breakfast infused whipped cream with two-bite scones, jam, blueberries, and mint. I recommend topping a scone with a little jam, then the whipped cream, a couple berries and second scone!