Fresh Fruit Shortcake with Lavender Whipped Cream

Whipped cream:

• 2 cups heavy whipping cream
• 2 tablespoons chopped dried lavender flowers
• ¼ cup confectioners’ sugar

Shortcake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons sugar
• ¼ cup cold unsalted butter, cut into pieces
• ¾ cup heavy whipping cream

 Fruit:

• 4 cups sliced strawberries or favorite in-season fruit
• ½ cup sugar
• Juice of 1 lemon
• ¼ teaspoon grated nutmeg
• Lavender sprigs and confectioners’ sugar for garnish

 To make the whipped cream: In a medium bowl, stir together the heavy whipping cream and lavender. Cover and refrigerate for 3 hours. Remove and strain the mixture through a fine sieve. Transfer to a mixing bowl and add the confectioners’ sugar. Whip until soft peaks form. Refrigerate until ready to use.

To prepare the shortcake: In a large bowl, sift together the flour, baking powder, salt and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream lightly and quickly until the dough just clings together.

Preheat the oven to 375 degrees.

Turn the dough out on a lightly floured surface. Knead until it holds together. Roll or pat the dough out to a 3/4 –inch thickness. Cut into 8 squares or use a biscuit cutter to cut into circles.

Place the shortcakes on a greased baking sheet and bake for 12 to 15 minutes or until they are golden brown and fully baked. Remove and cool.

To prepare the fruit: Toss the fruit of choice with the sugar, lemon juice, and nutmeg. When the shortcakes are cool, split each in half and cover the bottom half with the strawberries and any juices from the bowl. Top the fruit with the lavender whipped cream. Place the top half of the shortcake artistically on top of the dessert so the fruit and whipped cream are visible. Garnish with a sprig of lavender and sprinkling of confectioners’ sugar.

 Makes 8 servings.