Strawberry Shortcake with Lavender Whipped Cream
Okay if you're looking for a basic b dessert then look no further because this one is so easy! I think all of us have had some variation of Strawberry Shortcake, whether is be with angel food cake or crumbled biscuits. This specific recipe was made on a lazy Sunday with Biquick ! So I by no means made those from scratch, but if you want to make the biscuits from scratch there are a ton of easy options available online!
As for the whipped cream, this did take the time to make a sweetly steeped Lavender whipped cream because you want to let it steep overnight in order to really get that lavender flavor incorporated into the whipped cream. If you want to keep this as a traditional whipped cream, the measurements are still the same just omit lavender.
Prep Time: 20 Mins
Cook Time: 10 Mins
Servings: 6 Servings
1 carton strawberries (cleaned & quartered)
1 lemon (zest & juice)
Lavender Whipped Cream
1 1/2 cups cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar
1/2 teaspoon pure vanilla extract
Bisquick (follow cooking instructions and follow for servings needed)
In a medium pot add heavy cream and lavender and bring to a hot simmer (not boil) then turn down to medium low heat and let it steep for 20 mins. Let this cool overnight in the fridge for the lavender to really soak into the cream.
Begin to prepare your strawberries by combining the strawberries, lemon juice & some zest, and sugar. I mix this together and let it sit in the fridge for at least 30 mins. You'll know this is ready when it starts to develop a syrupy consistency.
Start putting together your biscuits, this should only take about 10 mins cooking time, but follow instructions on the box.
When it's time to create your whipped cream, I use a KitchenAid stand mixer to make this but a hand blender works too. I suggest using a metal bowl so you can pop it in the freezer beforehand. The frozen bowl helps the whipped cream peak easier.
Before pouring your cream into the bowl to start whipping, sift out the loose leaf lavender then add to the frozen metal bowl.
Begin to beat the cream starting at medium low and slowly adding in powder sugar, and then lastly vanilla. Once this is fully combined turn to high speed and let it mix for about 90 seconds or until you see peeks start to form. What this means is you'll start to see the consistency go from liquidy to cloudy and pillowy.
Once your biscuits are baked and cooled, you can begin building your shortcakes. I like to halve the biscuits so I can add strawberries and whipped cream in the middle AND on top. For extra garnish, sprinkle some fresh lavender on top!