Shortcake itself is also very simple to make and can be paired with unlimited combinations of summer fruit and other ingredients. I took the classic strawberry and added lavender here, but you could also do other variations such as nectarine and basil, plum and ginger, or raspberry and thyme - endless possibilities really. Also, I find that anytime I make this dessert, there’s always several people who claim it to be their longtime favorite.
- 3 pints strawberries, rinsed, stems removed, and quartered
- 2 tablespoons medium bodied sherry
- 2 tablespoons foraged or purchased lavender, petals pulled from stems
- 2 tablespoons + 1/2 cup sugar
- Zest from 1 lemon
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons cold unsalted butter, diced
- 1 -1/2 cups heavy cream
- 2 eggs
- 1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F. Toss strawberries with sherry, lavender, 1 tablespoon of sugar, and lemon zest and refrigerate.
Whisk together 1/2 cup sugar, flour, baking powder, and salt. Add butter and blend with pastry blender or fingers until mixture is like a coarse meal with some pea-sized bits of butter.
In a separate bowl, whisk 1/2 cup cream with eggs, pour over flour mixture and stir together just until a batter is formed.
Gently pack a lightly floured 1/2 or 1/4 cup measure (depending on how large you want the shortcakes to be) with dough to form a circle, invert, and tap out onto baking sheet. Repeat with remaining dough and bake about 20 minutes, until golden. Transfer to cooling rack and allow to sit about 15 minutes.
Beat remaining 1 cup heavy cream and 1 tablespoon sugar until soft peaks form. Beat in vanilla.
Serve cooled shortcakes with a dollop of whipped cream and a scoop of strawberries.