Berry Shortcakes with Lavender Whipped Cream

A Treasured Roots Twist on a Fourth of July Classic. No baking required—just beautiful summer berries, dreamy whipped lavender cream, and your favorite store-bought shortcakes or angel food cake.

Berry Shortcakes with Lavender Whipped Cream

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Ingredients

For the Berries:

• 2 cups fresh strawberries, sliced

• 1 cup fresh blueberries

• 1–2 Tbsp local honey

• Squeeze of lemon juice

For the Lavender Whipped Cream:

• 1 pint (2 cups) heavy whipping cream, cold

• 1 tsp Treasured Roots dried culinary lavender

• 1/2 cup powdered sugar

• 1 tsp pure vanilla extract

For Assembly:

• 6 store-bought shortcakes or thick slices of angel food cake

• Optional: fresh mint, edible flowers, or a sprinkle of extra berries for garnish

Instructions

1. Macerate the Berries

Toss strawberries and blueberries with honey and a squeeze of lemon juice. Let sit for 15–30 minutes to release their juices and soften.

2. Infuse the Cream

In a small saucepan, heat 1/2 cup of the heavy cream until just steaming. Stir in the lavender buds, remove from heat, and steep for 20–30 minutes. Strain out the buds and refrigerate until cold.

3. Whip the Cream

Combine the cold lavender-infused cream with the remaining 1 1/2 cups of cold heavy cream. Add powdered sugar and vanilla. Whip until soft peaks form.

4. Assemble the Shortcakes

• If using shortcakes, split them in half.

• Spoon berries over the bottom half or over a slice of angel food cake.

• Add a generous dollop of lavender whipped cream.

• Top with the second half of the shortcake (if using), or simply layer more berries and cream.

• Garnish with mint, berries, or a sprinkle of lavender buds.