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Strawberry Shortcake with Lemon Verbena and Lavender Syrup

2022-06-15 - Written by: Emily J. Wilson

dessert strawberries shortcake lemon verbena lavender

Strawberry Shortcake with Lemon Verbena and Lavender Syrup

A refreshing twist on the classic strawberry shortcake, featuring lemon verbena and lavender syrup.

Strawberry Shortcake with Lemon Verbena and Lavender Syrup

Description

A sweet and tangy dessert perfect for warm weather. Fresh strawberries, shortcake biscuits, and a drizzle of lemon verbena and lavender syrup come together in this delightful treat.

Ingredients

For the Shortcake Biscuits:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream

For the Lemon Verbena and Lavender Syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup fresh lemon verbena leaves
  • 1 tablespoon dried lavender buds

For the Strawberry Topping:

  • 2 cups sliced strawberries
  • 2 tablespoons granulated sugar

Instructions

Step 1: Make the Shortcake Biscuits

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Pour in heavy cream and stir until the dough comes together in a shaggy mass.
  5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes cohesive.
  6. Roll the dough out to about 1 inch (2.5 cm) thickness and use a biscuit cutter or the rim of a glass to cut out rounds.
  7. Gather scraps, re-roll the dough, and cut out additional biscuits.
  8. Place biscuits on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until lightly golden brown.

Step 2: Make the Lemon Verbena and Lavender Syrup

  1. In a small saucepan, combine sugar, water, lemon verbena leaves, and lavender buds.
  2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes.
  3. Remove from heat and let steep for at least 30 minutes to allow the flavors to meld.

Step 3: Assemble the Shortcake

  1. Split shortcake biscuits in half horizontally using a serrated knife.
  2. Spoon sliced strawberries over the bottom biscuit halves.
  3. Drizzle lemon verbena and lavender syrup over the strawberries.
  4. Top with whipped cream, if desired.
  5. Serve immediately.

Notes

This recipe is perfect for warm weather gatherings or as a light dessert for spring and summer. You can also use this shortcake recipe as a base and add different flavors like raspberry or blueberry to create unique variations.