Raspberry-Lavender Shortcake with Whipped Cream
Light, fluffy shortcake biscuits layered with fresh raspberries and a delicate lavender-infused whipped cream. This american-inspired desserts ready in about 41 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 2 cups fresh raspberries
- 1 tsp dried culinary lavender
Instructions
- Step 1: Preheat oven to 400°F. Whisk flour, baking powder, and salt in a large bowl.
- Step 2: Cut cold butter into flour mixture using a pastry cutter until pea-sized crumbs form. Stir in 1/4 cup sugar.
- Step 3: Gently fold in 2 tbsp of the lavender. Add 1/4 cup cold water and mix until dough just comes together.
- Step 4: Pat dough into a 1-inch thick rectangle on a floured surface, then cut into 6 equal rounds. Place on a parchment-lined baking sheet.
- Step 5: Bake for 15-18 minutes until golden brown. Cool completely on a wire rack.
- Step 6: Whip heavy cream with remaining 1 tbsp sugar and 1 tsp lavender until soft peaks form. Gently fold in raspberries.
- Step 7: Slice cooled shortcakes in half. Spread half the whipped cream on the bottom halves, top with remaining cream, and place tops on sandwiches.
Frequently asked questions
How long does Raspberry-Lavender Shortcake with Whipped Cream take to make?
Total time is about 41 minutes (25 min prep + 16 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Raspberry-Lavender Shortcake with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Raspberry-Lavender Shortcake with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Raspberry-Lavender Shortcake with Whipped Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Raspberry-Lavender Shortcake with Whipped Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The raspberry-lavender pairing was magical—my kids begged for seconds and the whipped cream held perfectly. A new summer staple!
- ★★★★☆
Perfect balance of tart raspberries and floral notes, though the cream deflated a bit after an hour. Still delicious!
- ★★★★☆
Loved the lavender, but the shortcake base took twice as long to bake as listed. Next time I'll double-check the oven temp!
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