Lavender Shortcakes with Strawberries and Cream

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Made with rustic, nutty Whole Wheat Pastry Flour, these shortcakes practically melt in your mouth. A hint of fragrant lavender makes them extra-special!

Prep: 10 min
Total Time: 33 min
Yield: 8 shortcakes


  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 1 cup Hodgson Mill All Purpose White Flour
  • 2 Tbsp light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Tbsp dried lavender flowers, or grated orange zest
  • 8 Tbsp unsalted butter, cold
  • 1 cup heavy cream
  • turbinado, sugar for sprinkling
  • 2 quarts strawberries, sliced, fresh
  • 4 Tbsp brown sugar
  • 1 cup heavy cream
  • 1 Tbsp brown sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  • Combine the flours, brown sugar, baking powder, salt and lavender in a food processor fitted with a blade. Pulse a few times. Add butter in tablespoon-sized chunks and pulse until only small pea-sized pieces remain and mixture resembles a coarse meal. Continue to pulse and add the cream until mixture has come together into a soft dough. Scoop eight portions of dough out onto aprepared baking sheet and brush with cream. Sprinkle with turbinado sugar. Bake in a 350˚F oven for 18-22 minutes or until lightly golden brown. Remove shortcakes from oven and cool on a rack.
  • For the strawberries; mix together sliced strawberries and brown sugar. Set aside to allow the berries to macerate and sugar to dissolve. Serve with shortcakes.
  • For the whipped cream: In a large bowl, beat whipping cream, brown sugar and vanilla extract until soft peaks form. Spoon over the top of sliced shortcakes and strawberries, if desired.