Dried food-grade lavender can be found online and in gourmet specialty shops. Here, it’s used to infuse macerated strawberries and to flavor the dough of tender shortcakes.
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
¼ tsp. baking soda
4 Tbs. trans fat–free margarine or butter, cut into small pieces
¼ cup plain almond milk
8 Tbs. light whipped cream, plus more if desired
- Fold together strawberries, 2 Tbs. sugar, lemon juice, and 1 tsp. dried lavender in bowl. Chill 1 hour.
- Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Whisk together cake flour, baking powder, baking soda, remaining 1 Tbs. sugar, and remaining 1 tsp. lavender in large bowl.
- Mix in margarine with fork or pastry blender until mixture is crumbly. Stir in almond milk, adding more if necessary for mixture to hold together and form a ball.
- Knead dough on floured work surface 3 to 4 times until dough is smooth. Cut out 4 dough circles with 2-inch cutter. Press together remaining dough, and cut out 1 or 2 more circles.
- Transfer circles to prepared baking sheet, and bake 10 to 12 minutes, or until tops are golden. Cool. (Shortcakes will keep overnight wrapped in a towel.)
- To serve: Split shortcakes in half crosswise. Place 4 bottom halves on plates; top each with 1/2 cup strawberry mixture and 1 Tbs. whipped cream. Add 4 shortcake tops, and garnish each with 1/4 cup more strawberry mixture and 1 Tbs. whipped cream. Use remaining shortcakes for breakfast or afternoon tea.