Sunday, July 21, 2013

Strawberry Shortcake with Honey Whipped Cream and Lavender

It's strawberry season! And what better way to enjoy fresh strawberries than a good old fashioned strawberry shortcake?! I based this delicious summer-time dessert on a traditional shortcake, using a cream scone for the cake and then added a little something special by using honey whipped cream and some fresh lavender from my herb garden. If you don't have lavender, you could also try fresh basil. That would also be divine, I'm sure. I beg you to be a little adventurous and try one of the herbs - it adds just a hint of extra flavor that makes it unique.

This recipe makes about 8 individual shortcakes.

Strawberry Shortcake with Honey Whipped Cream and Lavender
for the shortcakes...
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, diced
1 egg
1 teaspoon vanilla extract
1/2 cup heavy cream
powdered sugar for garnish, optional

for the strawberries...
1 pound fresh strawberries, stems removed, sliced
3 tablespoons sugar
1 tablespoon fresh chopped lavender, plus a few extra sprigs for garnish

for the whipped cream...
2 cups heavy whipping cream
2 tablespoons honey

Combine the sliced strawberries, sugar, and chopped lavender in a medium bowl and allow to sit at room temperature for 30 minutes to 3 hours.

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold diced butter and cut in, using a pastry blender or two knives until the mixture resembles a course meal. In a separate small bowl, whisk together the egg, vanilla, and cream. Pour the liquid mixture into the dry mixture all at once and gently blend with a large spoon until the dough just comes together. Turn the dough onto a flat, floured work surface and kneed a few times. Pat the dough to about 1/4 to 1/2 inch thick. Use a round cookie cutter or biscuit cutter (or a the floured rim of a drinking glass if you don't have a cookie cutter) to cut out rounds of the dough. Place the rounds on the prepared baking sheet, brush tops with a little cream, and sprinkle with sugar.


Bake shortcakes for 15 to 20 minutes or until just golden. Remove from the oven and cool on a wire rack.

In a large bowl, use an electric mixer to whip the heavy cream until soft peaks start to form. Drizzle in the honey and continue whipping until stiff peaks form.

To assemble, slice each shortcake in half (creating a top and bottom). Layer strawberries and whipped cream on top of the bottom half of the shortcake. Top with the second half of the shortcake and sprinkle with powdered sugar. Garnish with a sprig of lavender if desired.


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