Lemon Lavender Shortcake - Vegetarian
The Lemon Lavender Shortcake combines the zesty brightness of fresh lemons with the delicate floral aroma of lavender, creating a refreshing and elegant dessert perfect for spring and summer. The shortcake, light and fluffy with a golden crust, is drizzled with a tangy lemon glaze and layered with whipped cream and juicy strawberries, offering a delightful balance of flavors and textures.
Ingrédients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 tablespoon fresh lemon zest
- 1 teaspoon dried lavender buds
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Gently fold in the lemon zest and lavender buds.
- Add the heavy cream and vanilla extract, then stir until just combined.
- Turn the dough onto a lightly floured surface and knead gently about 5-6 times.
- Roll out the dough to about 1-inch thickness and cut out 3-inch rounds using a biscuit cutter.
- Place the shortcake rounds on the prepared baking sheet and bake for 15-18 minutes until golden brown.
- Meanwhile, in a small bowl, mix the lemon juice and powdered sugar until smooth to make the lemon glaze.
- Allow the shortcakes to cool slightly on a wire rack, then drizzle with the lemon glaze.
- To assemble, split each shortcake in half, layer with whipped cream and strawberries, then top with the remaining half shortcake.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 47g | Protéines: 5g | Fat: 17g | Sucre: 22g
Tried this recipe?Let us know how it was!