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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Lavender shortcake with fresh strawberries

June 11th, 2014 · No Comments · Brunch, canning, Cuvee at The Greenporter Hotel, Dessert, Dinner, Entertaining, Gardening, Greenport, Kosher, Long Island Wine, Lunch, New York City, North Fork, Preserves, Snack, Spring Recipes, Summer, The baking corner, Vegan, Vegetarian, Wine

I love the feel of summer just before the momentum and crowds of July 4th weekend. The warm but not overbearingly hot days, the lush green of the farmland after the rainy days of spring and the Strawberry Festival in Mattituck announce that summer is here.

The Strawberry Festival is more like a country fair which takes place the weekend of Father’s Day on the fair lawn of route 25 in the town of Mattitick, home to Love Lane with all its shops and eateries.

This year I planted strawberries next to my lavender beds, a tip I got from Farmers’ Alamanac. I can’t wait to pick them and enjoy them with these lavender shortcakes along with a little homemade whipped cream. Perfect with iced tea, a great friend and the perfect spot in your garden.


Lavender Short cake recipe
Makes 6 to 8 servings

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
2 teaspoons dried lavender blossoms
2 large eggs – divided use

One cup of whipping cream, visit our post “how to whip cream”

In large bowl combine dry ingredients: flour, sugar, baking powder, baking soda and salt.
Add cut, softened (not melted) butter and rub together until mixture resembles coarse meal and set aside.
In separate bowl blend buttermilk, lavender blossoms, 1 whole egg and 1 egg yolk. Stir into flour mixture to make a soft dough.
Forget the “shortcake” you see in the supermarket! These should look like biscuits. Make them a bit smaller so you can fill them.

On a floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle with some crunchy granules of Turbinadano sugar for texture.
Bake in 450°F (230°C) oven 10 to 12 minutes until golden. Remove from pan; cool on rack.

The strawberry filling
The night before, hull and slice a pint of local strawberries and macerate in a bowl with a tablespoon of Chambord or any Cassis liqueur along with a tablespoon of dark agave syrup.

Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream.
Makes 6 to 8 servings.

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