Blueberry Shortcake

This Blueberry Shortcake is a tender, flaky lavender biscuit topped with juicy fresh blueberries and vanilla bean whipped cream. Whether you're headed to a picnic, a summer party, or just staying home, these beauties are the perfect treat all summer long!

Course Dessert

Cuisine Bread

Prep Time 25

Cook Time 12

Chill Time 10

Servings shortcakes

Calories 268kcal

Author Amee

Ingredients

Lavender Biscuits

¼ cup sugar
1 tablespoon dried lavender (see note)
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 Tablespoons unsalted butter, cold
1 cup buttermilk, cold (see note)
coarse sugar, if desired

Toppings

1 ½ cups heavy (whipping) cream, cold
¼ cup powdered sugar
1 teaspoon vanilla bean paste (see note)
fresh blueberries

US Customary - Metric

Instructions

For Lavender Biscuits

Preheat the oven to 450℉. Line a sheet pan with parchment (see note). Set aside.
Pour a few tablespoons sugar and all the lavender into a coffee grinder. (If using a food processor, you may have to use ¼ cup sugar to get the lavender to process finely, as it has a larger bowl.)
Process the sugar and lavender until the lavender is ground finely. This process nearly "powders" the sugar, which is why you don't want to process all the sugar with the lavender. Set lavender sugar aside.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt). Stir to combine.
Add the lavender sugar and remaining sugar to the bowl and stir to combine.
Add the cold diced butter. Using a pastry blender (see note) or fork, cut the butter into the dry ingredients until no large pieces remain (the largest should be about the size of a pea).
Add buttermilk (see note) and stir until the dough comes together. I find that a bowl scraper (see note) helps to bring the dough together without warming the butter.
On a lightly floured surface, pat the dough out to about 1” thickness. Cut into biscuits. I used a 2.5” fluted cutter (see note). Be sure not to twist the cutter as you cut the biscuits, and this could impede them from rising. You may collect and pat out the dough scraps to cut additional biscuits.
Place biscuits on the prepared pan and place in the freezer for 10 minutes before baking.
Once chilled, sprinkle the tops of the biscuits with coarse sugar, if desired. To help ensure that the sugar sticks and to promote browning, you can brush the tops of the biscuits with milk prior to sprinkling with the sugar if you'd like. Bake the biscuits 12-15 minutes, or until risen and golden. Allow biscuits to cool completely.

For Whipped Cream

Place cold heavy cream and powdered sugar in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
Add vanilla bean paste (see note), and mix to incorporate. Use immediately, as

To Assemble

*Wait until just before serving to assemble.* Split each lavender biscuit and place the bottom half on a plate and top each with whipped cream and blueberries. Place the top half of each biscuit on top, dolloping more whipped cream and berries on top, if desired.
Assembled shortcakes should be served immediately.
Once completely cool, you can store the biscuits in an airtight container for up to 3 days on your counter. That said, they're definitely best right after they're baked. If you'd like to store them longer, you can freeze the biscuits (baked or unbaked) in an airtight container for up to three months. To bake from frozen, no need to thaw, just add a few minutes to the bake time.
Whipped cream can be made up to two days in advance and kept in an airtight container in the refrigerator, but for best results, make it just before you plan to serve the shortcakes.
Enjoy!

Notes

Note on lavender: You'll want to make sure that you're using culinary lavender, since other lavenders aren't meant to be eaten and could have been sprayed with harmful chemicals. If you're buying from a farmer's market or growing your own, English Lavender is the variety most commonly used in food. If you can't find dried lavender or prefer not to use it, you can instead substitute with 1 teaspoon of lavender paste.

Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put 1 teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 cup line. Let sit for 5 minutes, then it's ready for use!

Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on pastry blender: While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.

Note on bowl scraper: I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet!

Note on biscuit cutter: I used a 2.5" fluted cutter for my biscuits.

Note on vanilla bean paste: It's no secret that I love vanilla bean paste. It's soooo tasty without the vanilla bean price tag (and it pretty much stays good forever). If you prefer to substitute, you can use an equal measure of vanilla extract.

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