Strawberry-Lavender Shortcakes Recipe

Name: Strawberry-Lavender Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups quartered strawberries, plus more for garnish; 3 Tbs. sugar, divided; 1 tsp. lemon juice; 2 tsp. dried lavender, divided; 1 cup cake flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 4 Tbs. trans fatfree margarine or butter, cut into small pieces; 1/4 cup plain almond milk; 8 Tbs. light whipped cream, plus more if desired

Servings: persons

1
Fold together strawberries, 2 Tbs.
2
sugar, lemon juice, and 1 tsp.
3
dried lavender in bowl.
4
Chill 1 hour.
5
Preheat oven to 400F.
6
Line baking sheet with parchment paper, or spray with cooking spray.
7
Whisk together cake flour, baking powder, baking soda, remaining 1 Tbs.
8
sugar, and remaining 1 tsp.
9
lavender in large bowl.
10
Mix in margarine with fork or pastry blender until mixture is crumbly.
11
Stir in almond milk, adding more if necessary for mixture to hold together and form a ball.
12
Knead dough on floured work surface 3 to 4 times until dough is smooth.
13
Cut out 4 dough circles with 2-inch cutter.
14
Press together remaining dough, and cut out 1 or 2 more circles.
15
Transfer circles to prepared baking sheet, and bake 10 to 12 minutes, or until tops are golden.
16
Cool.
17
(Shortcakes will keep overnight wrapped in a towel.)
18
To serve: Split shortcakes in half crosswise.
19
Place 4 bottom halves on plates; top each with 1/2 cup strawberry mixture and 1 Tbs.
20
whipped cream.
21
Add 4 shortcake tops, and garnish each with 1/4 cup more strawberry mixture and 1 Tbs.
22
whipped cream.
23
Use remaining shortcakes for breakfast or afternoon tea.

1943

kcal

Calories

161

Fat

121

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 cups quartered strawberries, plus more for garnish, 3 Tbs. sugar, divided, 1 tsp. lemon juice, 2 tsp. dried lavender, divided, and more.

Yes, Strawberry-Lavender Shortcakes 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!

Strawberry-Lavender Shortcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions