Contributed by: Anna Boling O’Steen of Lovely Lady Cakes
Strawberry shortcake is a perfect summer time dessert. This recipe has a delicious lavender twist, but if you’re not a lavender fan then all you have to do is leave it out for a classic strawberry shortcake recipe. Check out the video with Bryan-David Scott of Cup of Luxury, of course Mary Moran and myself as we show you how to make this dish. Watch the video!
Directions:
- Dice up the Strawberry and place them in a bowl with the sugar.
- Stir to combine and let it macerate for at least 30 minutes or up to 2 hours.
- In a bowl combine the flour, 3 tbsp of sugar, the baking powder and salt to combine.
- Using your hands of a food processor, cut the butter into 1/2 inch cubes, scatter the pieces over the flour and process or cut the butter with your hands until it resembles coarse meal.
- Add the lavender.
- In another bowl/measuring cup, mix the beaten egg with the milk.
- Pour this mixture into the flour mixture.
- Turn the mixture onto a floured work surface and lightly knead until it comes together. DO NOT OVERWORK the dough.
- Use your fingers tips to pat the dough into a 9X6 inch rectangle about 3/4 inch thick. Be very gentle with the dough. Flour a 2-3/4 inch biscuit cutter and cut into 6 dough rounds. You might be able to get 1 or 2 more rounds with the remaining scraps though they might look more rustic and a tad tougher than the first 6 rounds.
- Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white
- And sprinkle with the remaining 2 tbsp sugar and lavender.
- Using a handheld mixer blend the whipping cream and sugar till whipped cream.
- To assemble, split the cooled shortcakes into halves. Place each cake bottom on individual serving plate and portion of the fruit on top and a dollop of whipped cream (I piped some on top of the fruit) and the cap it with the cake top.
