Apricot Shortcake with Lavender Whipped Cream

Name: Apricot Shortcake with Lavender Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1 tablespoon fresh or dried lavender buds; 2 tablespoons honey; 1/2 cup honey; 2 eggs; 1/2 cup whole raw almonds; 1 tablespoon fresh or dried lavender buds; 2 cups flour, plus more for shaping biscuits; 1 tablespoon baking powder; Pinch of salt; 5 tablespoons cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted; 10 ripe apricots, pitted and cut into 1-inch slices; 2 teaspoons freshly squeezed lemon juice; 3 tablespoons honey

Servings: persons

2 cups heavy cream
1 tablespoon fresh or dried lavender buds
2 tablespoons honey
1/2 cup honey
2 eggs
1/2 cup whole raw almonds
1 tablespoon fresh or dried lavender buds
2 cups flour, plus more for shaping biscuits
1 tablespoon baking powder
Pinch of salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted
10 ripe apricots, pitted and cut into 1-inch slices
2 teaspoons freshly squeezed lemon juice
3 tablespoons honey

1
To make the whipped cream, pour the cream into a bowl and stir in the lavender.
2
Cover and refrigerate overnight.
3
Preheat the oven to 375F.
4
Oil a baking sheet and line it with parchment paper.
5
To make the biscuits, whisk together the honey and eggs in a small bowl and set aside.
6
Place the almonds, lavender, flour, baking powder, and salt in a food processor and grind to a coarse powder.
7
Add the cold butter and pulse for 15 seconds.
8
Transfer to a bowl and pour the egg mixture over the top.
9
Mix just until the dough comes together, and refrigerate for 10 minutes.
10
Pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet.
11
Repeat to make 8 biscuits total.
12
Brush the discs with the melted butter and bake for 15 minutes.
13
Rotate the pan and bake until the biscuits are golden on top, about 5 minutes more.
14
Transfer to a wire rack and let cool.
15
Strain the cream, discarding the lavender buds, and whip it until it forms soft peaks.
16
While whipping slowly, gradually add the honey and whip to incorporate.
17
To make the filling, toss the apricots with the lemon juice and maple syrup.
18
To serve, halve the biscuits.
19
Spoon the apricot pieces on the bottom half, top with cream, and cover with the top half of the biscuit.

1082

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups heavy cream, 1 tablespoon fresh or dried lavender buds, 2 tablespoons honey, 1/2 cup honey, and more.

Yes, Apricot Shortcake with Lavender Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!