Strawberry Shortcake Three Ways

Lavender Shortcakes with Strawberries and Cream
Serves 12
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Ingredients
  1. 3 cups sliced fresh strawberries
  2. 1 tablespoon plus ½ cup sugar, divided
  3. 2 cups all-purpose flour
  4. 2 tablespoons dried lavender
  5. 2 teaspoons baking powder
  6. ¼ teaspoon baking soda
  7. ½ cup unsalted butter, softened
  8. ½ cup buttermilk
  9. 1¼ cups heavy whipping cream, divided
  10. 1 teaspoon vanilla extract
  11. ¼ cup confectioners’ sugar
  12. 1 egg white, lightly beaten
  13. 2 tablespoons coarse sugar
  14. Garnish: whipped cream, strawberry slices, lavender
Instructions
  1. Preheat oven to 400˚. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, combine strawberries and 1 tablespoon sugar. Cover and refrigerate.
  3. In another medium bowl, combine flour, dried lavender, baking powder, baking soda, and remaining ½ cup sugar; stir to mix well. Using a pastry knife or fork, cut butter into flour mixture until it resembles coarse crumbs. In a separate bowl, combine buttermilk, ¼ cup cream, and vanilla. Add buttermilk mixture to flour mixture, stirring until dough is just combined (dough will be sticky).
  4. On a lightly floured surface, roll dough to a 1-inch thickness. Using a 2½-inch cutter, cut dough. Place on prepared baking sheet. Brush with egg white, and sprinkle with coarse sugar; bake for 12 to 14 minutes or until lightly browned. Remove to a wire rack, and let cool completely.
  5. In a medium bowl, combine confectioners’ sugar and remaining 1 cup cream. Beat with a mixer at medium speed until stiff peaks form.
  6. To serve, split shortcakes in half horizontally. Layer strawberries and whipped cream on bottom halves; replace tops of shortcakes.
  7. Garnish with a dollop of whipped cream, fresh strawberry slices, and dried lavender, if desired.
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