Yesterday, I went to pick some freshly, organic grown strawberries from a local farm. They tasted soo sweeet and juicyy, which made this the BEST strawberry shortcake recipe ever! I am growing my own lavender, so I thought I would try adding some in and it turned out AMAZING! The recipe is more biscuit-y rather than cake-y, so you can even just eat these soft biscuits for breakfast (if you have leftovers)
For Lavender Lemon Cake:
2.5 cups of whole wheat flour
1 1/4 cup of almond milk or coconut milk
1/4 cup + 1 tbsp of honey or maple syrup
1 tsp of vanilla extract
2 1/4 tsp baking powder
1 tsp of cinnamon
1/2 tsp of salt
1 tbsp of coconut sugar (for topping)
1/4 cup of fresh, thinly diced lavender
juice & zest of 1 lemon
1 – 2 cups of fresh, thinly sliced strawberries
1/4 cup of honey or maple syrup
2 cups of vegan, freshly whipped cream (can be made with chilled coconut milk, maple syrup or honey, and vanilla extract)
Preheat oven to 350 F.
In medium bowl, combine the flour, baking powder, cinnamon, and salt. In a separate mixing bowl, combine your choice of milk, honey (or maple syrup), vanilla, lavender, lemon zest, and lemon juice. Then combine the two mixtures together.
Mix the two mixtures together until they form a manageable dough. If it is really sticky, then add more flour. Knead the dough on a floured surface a few times.
Form the dough into a 1″ deep square. Then slice it into 9 more squares (3 rows & 3 columns). Lightly cover each top with almond milk and sugar. [If non vegan, you can use a mixed add instead of almond milk]
Bake for 20-24 minutes, begin checking on them after 20 minutes. Meanwhile, mix the strawberries and remaining honey together, & prepare your freshly whipped cream.
When shortcake is finished baking, allow it to chill in fridge. Before serving, alternate between the shortcake, whipped cream, and strawberries for layering. TIP: slice the shortcake into half, and layer using those two halves.
Serve & Enjoy