There’s something truly magical about summer strawberries. They remind me of lazy afternoons spent in my grandmother’s garden, where the air was sweet with the scent of flowers and the promise of dessert lingered. One of my fondest memories is of her making shortcake, the kind that crumbled perfectly under the weight of freshly whipped cream and juicy berries. Inspired by those delightful days, I’ve added a twist with fragrant lavender and a touch of honey to create a modern take on this classic comfort sweet.
### Ingredients
**For the Shortcakes:**
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup heavy cream
– 1 teaspoon vanilla extract
**For the Strawberries:**
– 4 cups fresh strawberries, hulled and sliced
– 1/4 cup honey
– 1 tablespoon fresh lavender buds (or 1 teaspoon culinary lavender)
**For the Whipped Cream:**
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon dried lavender buds (optional, for garnish)
### Instructions
Prepare the strawberries by placing the sliced strawberries in a mixing bowl. Drizzle the honey over them and sprinkle in the fresh lavender buds. Gently toss to combine. Let this sit for about 30 minutes at room temperature, allowing the strawberries to macerate and release their juices.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the heavy cream and vanilla extract. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Using a round cutter (or a glass), cut out shortcakes and place them on the prepared baking sheet. Gather any scraps and re-pat them to cut out more shortcakes.
Bake in the preheated oven for 15-18 minutes, or until they are golden brown on top. Remove from the oven and allow to cool slightly on a wire rack.
While the shortcakes are cooling, prepare the whipped cream. In a medium bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken. Gradually add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.
To assemble the shortcakes, slice each shortcake in half horizontally. Spoon a generous amount of the lavender-honey strawberries onto the bottom half, then add a dollop of whipped cream. Place the top half of the shortcake back on and finish with a sprinkle of dried lavender buds for an extra touch.
As you savor each bite, let the flavors of lavender and honey transport you back to those cherished moments in the garden, where every taste is a reminder of love, family, and the joy of sharing dessert. Enjoy!