Chamomile-Lavender Strawberry Shortcake

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For me Strawberry Shortcake is the quintessential spring dessert. When my kids were growing up I always served Strawberry Shortcake for Easter and springtime celebrations. When local strawberries hit the market is when it truly feels like the change of season and springtime is upon us. After the short grey winter days and dreary cold weather, strawberries bring a renewal and one of the first signs of delicious produce to come.

Over the years I have made Strawberry Shortcake a million different ways. When I ask my boys what their favorite version of Strawberry Shortcake the answer is a resounding with flaky biscuits PLEASE! This is one of my oldests favorite desserts and when we talk about family recipes that are important to us, this is at the top of his list. Make this when strawberries are at their best, growing closest to you. Indulge in these gigantic sweet biscuits laden with mascerated strawberries with frangrance of chamomile and lavender and dollops of lightly sweetened whipped cream, a sprinkling of raw turbinado sugar for a little texture.

Watch my YouTube video below for more antics and step by step instructions on mascerating strawberries, whipping cream and putting it all together.

Chamomile-Lavender Strawberry Shortcake
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Chamomile-Lavender Strawberry Shortcake

Recipe by Chef JenCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes

Ingredients

  • Chamomile-Lavender Strawberries

  • 1/4 cup lavender honey

  • 1 Tablespoon turbinado sugar

  • 1 tea bag chamomile-lavender tea, remove from tea bag

  • 1/2 vanilla bean pod

  • small pinch kosher salt

  • 1/4 cup water

  • 1 pint strawberries, in season and local, is best, cored, and quartered

  • Turbinado Whipped Cream

  • 1 cup cold heavy cream

  • 1/4 cup creme fraiche

  • 1 heaping Tablespoon turbinado sugar

  • 1/2 vanilla bean pod

  • Assembly

  • 1 recipe My Flakiest, Butteriest Biscuits Yet, sweet version

  • turbinado sugar for garnish

Directions

  • Chamomile-Lavender Strawberries
  • In a small saucepan combine the honey, sugar, and chamomile-lavender tea. Scrape the caviar from the vanilla bean pod, add it to the honey mixture along with the pod, salt, and water. Bring the mixture to a simmer over medium-low heat. Turn off and let sit for 15 minutes.
  • Place the prepared strawberries in a bowl and add the chamomile-lavender honey syrup. Stir gently to combine, let macerate for 15-20 minutes.
  • Turbinado Whipped Cream
  • In the meantime pour the cold heavy cream into a tall bowl (I like to use a bowl that is taller than it is wide, see my video for why). Using a whisk, start whisking the cream until you reach soft peaks. Alternatively, use a stand mixer or hand mixer.
  • When you’ve reached soft peaks, add the creme fraiche, vanilla caviar from the other half of the vanilla bean pod, save the pod for vanilla sugar or add to homemade vanilla extract. Add the turbinado sugar and continue to whisk until medium-soft peaks.
  • Putting It Together
  • Gently split a biscuit in half and place it on a plate. Top the bottom half with a heaping spoonful of strawberries with their syrup, top with a generous dollop of whip cream, and a few more strawberries, and drizzle the syrup around the plate. Sprinkle to the top with some more turbinado sugar. Enjoy!

Recipe Video