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Honey Lavender Strawberry Shortcakes

Menu PartDessert
Strawberry shortcakes

Chef Kathy Casey

Dish D’Lish


Strawberry shortcake is the quintessential summer dessert with its contrasting layers of a tender, buttery base topped with ripe, juicy berries and billows of whipped cream. For the base of this dessert, chef Kathy Casey bakes up a honey-lemon scone, which can double as a breakfast treat when served as is. For the berries, she suggests mixing the honey and lavender together a few days ahead of time—the longer it infuses, the more delicious the flavor. 


Honey-Lemon Buttermilk Scones

2 1/4 cups all-purpose flour 

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

2 tbsp. finely minced lemon zest

1/2 cup (4 oz.) cold butter, cut in small pieces

3/4 cup buttermilk

3 tbsp. honey

1 large egg 

Honey for brushing

Honey-Lavender Strawberries

1/2 cup honey 

1/2 tsp. dried lavender, crushed 

4 cups sliced fresh strawberries

Country Whipped Cream

1 cup heavy or whipping cream

2 to 3 tbsp. honey, to taste

1/4 cup sour cream

1/2 tsp. vanilla extract


1. For scones, preheat oven to 375 F. Sift together flour, baking powder, baking soda and salt intoclarge bowl. Cut in butter using a pastry cutter or rub together with your hands until the texture resembles coarse crumbs. Stir in lemon zest.

2. In a separate bowl, whisk  buttermilk, honey and egg. Make a well in center of dry ingredients and pour in buttermilk mixture. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated; do not overmix.

3. On lightly floured surface, pat dough into a 3/4-inch-thick round (about 7-inches across). Carefully place on an ungreased baking sheet and cut into 6 wedges, leaving the sides still touching.Bake in preheated oven about 30 minutes, until cooked through and scones are golden. Brush with honey after removing from oven. Cool before serving. 

4. For honey-lavender strawberries, combine honey with lavender. In bowl, gently toss with strawberries. Allow the berries to macerate in honey mixture for 10 to 30 minutes to become juicier.

5. Meanwhile, for whipped cream, in mixing bowl, combine cream and honey. With electric mixer, whip until soft peaks form. Gently whisk in sour cream and vanilla; do not overwhip. Refrigerate until ready to use. 

6. To serve, split scones, top with berries and whipped cream.

Photo courtesy of National Honey Board

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