Lavender Strawberry Shortcakes

Strawberry Shortcakes. As my husband would say, this is a Jessica dessert. It not too sweet, has a biscuit, fresh fruit, and whipped cream. That makes me drool just thinking about it. This is definitely a summertime treat, but really I eat it all year round. It is one of those desserts that doesn’t make you feel too guilty after eating. This is my take on this classic with a simple twist. Hope you enjoy it as much as I did!

Ingredients

  • Cake/Biscuit
  • 2 Cups all-purpose flour

  • 1 1/2 tsp. baking powder

  • 1/4 tsp baking soda

  • 4 tsp sugar + 1tbsp for topping the biscuit

  • 1 1/2 tsp salt

  • Zest from 1/2 a lemon

  • 1 Stick of Butter

  • 3/4 Cup Sour Cream

  • 1/2 Cup Heavy cream

  • Strawberry Mixture
  • 1 lb Strawberries

  • 2 Tbsp Lemon Juice

  • 3 Tbsp Sugar

  • Lavendar Whipped Cream
  • 1 2/3 cups heavy cream

  • 3 tbsp Sugar

  • 1/4 cup sour cream

  • 4 tsp Lavendar Syrup (or To Taste)

Directions

  • Cake/Biscuit
  • Pre-Heat Oven to 400F
  • Wisk together flour, baking powder, baking soda, sugar, salt, and lemon zest in a large bowl.
  • Cut the cold stick of butter into 1/4 inch cubes.
  • Incorporate the flour mixture and butter together. Don’t be afraid and mix it with your hands, smashing the flour and butter together.
  • In a separate bowl mix together the sour cream and heavy cream.
  • Create a well in the flour mixture and add the cream mixture.
  • Mix well until a dough forms. Then begin to knead until most of the flour is absorbed by the dough.
  • Transfer the dough to a floured countertop and shape into a 1-inch thick square.
  • Cut in 4 equal pieces and stack them one on top of each other.
  • Now smash them flat. This will help to create some layer in your biscuit.
  • Now form into a 1-inch rectangle and cut into 6 equal side biscuits.
  • Transfer to a parchment-lined baking sheet and sprinkle sugar on top of the biscuits for that nice crunchy topping.
  • Bake for 20 minutes or until golden brown.
  • Strawberry Mixture
  • Remove the tops and slice the strawberries into quarters.
  • Mix Strawberries, lemon juice and sugar.
  • Let sit, the strawberries should release their own juices.
  • Lavender Whipped Cream
  • In a mixer add heavy cream, sour cream, and lavender syrup. Mix slowly increasing the speed until high speed and the mixture begins to thicken.
  • Once you have soft peaks, fold in the sour cream.
  • Plating
  • Slice the biscuit in half lengthwise.
  • Place one side on a plate, add a healthy portion of whipped cream, and then strawberries. Place the other biscuit half on top and enjoy!

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