It’s another #CanadianFood Creatives collaboration coming at you. Big thanks to Amanda from The Cinnamon Scrolls for hosting and coming up with the “Fresh Strawberry” idea. This of all the recipes and participating bloggers can be found at the end of this post. For me, Strawberry Shortcake always has a light and summertime feel. It’s perfect for picnics, potlucks, and any old BBQ that needs a strawberry feature. Strawberries scream summer to me and it was a riot using them in the decadent dessert. This Strawberry Shortcake with Lavender Lemon Cream really reinforced that Spring is well underway with Summer rapidly approaching, AND, isn’t it just the prettiest? I’m completely smitten with the top.
The lavender lemon cream is fragrant and an elegant change-up to a classic cake. I love the fragrant fresh scent of the lavender completely brightened by a hit of lemon. The lemon really brings the whole cake together as it compliments both the strawberries and lavender immensely well.The sliced of lemon on top also add some flare to the usual white and red photo. Could we talk about how perfect this would be for Canada Day? So much love for the red and white. We’re pretty lucky here in Canada and I know this cake would bring the celebration to new (layered) heights. 😉
The cream is steeped with lavender buds and lemon zest so we’re not actually eating either of them. The flavour is pronounced, but there’s no visual giveaway, it is all in the taste which I like. A sleeper flavour profile that makes you stop for a second and truly taste the cake. Airy flavoured whipped cream between fluffy cake and strawberry slices are a dreamy, dreamy thing. If you’re not into making layer cakes then dipping whole strawberries into this cream is an equally delicious win.
- Cake:
- 1 cup 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 3 cups cake flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 4 large eggs
- 1 tbsp vanilla extract clear if possible
- Whipping Cream:
- 4 cups whipping cream
- 2 tbsp dried lavender buds
- zest from 1 lemon
- 1/4 cup sugar
- Strawberries:
- 2 pints of whole strawberries 3/4 of them sliced into 1/4" slices
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Cake:
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Preheat oven to 350° F. Place parchment paper at the bottom of 2 x 8" round cake pans. Grease and flour pans, knocking out excess flour.
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With the paddle attachment on a stand mixer, beat butter and sugar for 3-4 minutes, until light and fluffy.
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In a medium bowl whisk together cake flour, baking powder and salt.
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In another bowl whisk together milk, eggs, and vanilla extract.
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In 3 additions, alternate adding in flour and milk mixtures (starting and ending with flour mixture).
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Divide the batter between the two pans*.
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Bake for 35-40 minutes. Let cool in pan for 15 minutes. Transfer to a wire rack to cool completely to room temperature. Chill in fridge for at least 1 hour or max 1 day.
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Whipping cream:
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Place whipping cream, dried lavender, and lemon zest in a medium sauce pan. On medium-low bring to a simmer and simmer for 10-15 minutes to allow flavours to meld. Remove from heat, cool to room temperature, strain (discard solids) and chill liquid in fridge until cold.
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When ready to a assemble and serve, using a whisk attachment in an electric mixer, whisk whipping cream and sugar together until stiff peaks form, about 2-4 minutes. Set aside.
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Assembly:
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Remove cake from fridge and slice each cake in half horizontally to make 4 pieces. Layering cake, whipping cream and strawberries build the 4 layer cake carefully building each stage.
Notes:
* I used a scale to ensure my two cake pans were equal in weight. This was primarily for photo purposes, if the cake was for personal use I would have just eyeballed it.
Be sure to check out all the other strawberry recipes in this collaboration!
- Cheesecake Stuffed Strawberries by Food Mamma
- Chocolate Cupcakes with Chocolate Covered Strawberries by 365 Days of Easy Recipes
- Dark Chocolate Strawberry Oatmeal Pancakes by She Bakes Here
- Rituals + Strawberry, Rhubarb, Ginger Shrub by Eating Niagara
- Simple Macerated Strawberries by She Loves Biscotti
- Strawberry Cheesecake Popsicles by Homemade & Yummy
- Strawberry Ice Cream with Drunken Rhubarb by Sugarlovespices
- Strawberry Rhubarb Crumble with Toasted Almonds by Crumb Kitchen
- Strawberry-Rhubarb Streusel Buns by Crumb: A Food Blog
- Strawberry Rolls with Basil Cream by The Cinnamon Scrolls
- Strawberry Shortcake with Lavender Lemon Cream by My Kitchen Love
- Strawberry Streusel Shortbread Bars by The Bluenose Baker
- Strawberry Vanilla Cream Tart by Tiny Sweet Tooth
- Yogurt Cake with Roasted Strawberries and Rhubarb by Making Healthy Choices
Enjoy! xo
Yum! This looks fantastic. You are sooo right it would take Canada Day celebrations to a whole new level 🙂
Thanks so much Meaghan!
What a beautiful cake! And yes it would be perfect for Canada Day! I am in love with your whipping cream with lemon and lavender…I need to try this
Thank you! I can’t lie, it’s a great combo with the cream. The fragrant lavender completely brightened by the lemon. I’m pretty happy I stumbled across these flavours 😉
100% YES to this cake! This is the prettiest shortcake I’ve ever seen, Sam! And the flavours sound simply marvelous. Thank you so much for participating this month! 🙂
Tanks so much Amanda! Thanks again for hosting; you did a great job!! Looking forward to the next collabo!
Strawberry shortcake is my absolute favourite summer dessert, and I’m just loving the lavender-lemon twist you’ve put on the classic… definitely the kind of showstopper dessert I can see making an appearance at my next backyard gathering, because even if everyone is stuffed up to their eyeballs, they still won’t be able to refuse a slice! 🙂
Isabelle, your comments always make me laugh. You’re hilarious. I hope you do get a chance to make a strawberry shortcake this year! It’s such a nice way to enjoy them berries!
Beautiful looking cake! I agree with you Samantha, the top is simply perfect! Thanks for sharing 🙂
Thank you Maria!
Your photos are always so awe-inspiring, Samantha! And these are no exception. This shortcake looks like the perfect light, refreshing treat on a warm late-spring afternoon. I can just imagine the pretty tea party set-up in my mind. 😉
Thanks for sharing!
A tea party is a great idea! And thank you for your kind words! I work hard at my photography so they mean a lot. 🙂
It is the prettiest cake, Samantha! Love the look of it, but also the flavors are so complimenting to one another! Perfect for Canada Day!
Shucks! Thanks so much!
Strawberry shortcake is a favourite of mine. This looks so delicious, and I happen to love lemon too. What a great combo of flavours in this stunning and tasty dessert.
Strawberry shortcake is a favourite of mine, so this is perfect for me. Love the flavour combination on this stunning and tasty dessert. Perfect for summer entertaining.
I’m surprised at how many people are saying that this is their favourite dessert, I’m a chocolate gal all the way, but this cake could knuckle it’s way to the top.
Gorgeous cake! Love the multiple layers and unique twist on the cream!
Thank you! It was a fun creation for me.
This is stunning! And lavender is such an under-rated, underused ingredient. Gorgeous stuff — this post and the lavender.
Thanks Tiffany! I agree about lavender. The only time I really see it is with macarons. I have done this cream before, but it was solely to dip strawberries into. 🙂
Hello,
I came across your recipe & this looks heavenly! I’m going to store today to pick up a couple ingredients for it. I do have a question. Do you think I could use lavender essential oil instead of the actual flower? I have that on hand. I am so excited to taste this. Have a wonderful day!
Hi Lisa,
I actually have no idea on the essential oil. Is it edible? If so, I’m guessing, yes. I’d add it to the chilled cream (before it is heated). Hope you like the cake!
Thank you for your reply. I made your Confused Chocolate Donuts tonight & Your recipe left out the butter for stirring in w/ the chocolate. I was frantic & used 1 stick. Donuts were a huge hit!! Thank you for our new favorite donut!
Hi Lisa! I’m so glad you made another recipe. Thanks for the note. I’m confused though … I don’t call for butter with the chocolate topping. The glaze doesn’t need it as it has cocoa powder with milk or water. Let me know if I’ve misunderstood your comment as I’d love to make a correction to any oversight on the recipe. Thanks!
Hello again,
Looking at “Confused Chocolate Donut” recipe & in directions, it says in step 3., Melt butter in a medium sauce pan. ? I added 1 stick & was a huge hit!! ?
Thanks! Apparently I’m so tired I can’t even read straight. It’s actually 4 tbsp (1/2 stick or 1/4 cup), but a little extra butter never hurt anyone in my opinion 😉 Thanks so much for bringing this to my attention! Much appreciated.