Lavender Strawberry Shortcakes

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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!