Recipes

Free Shipping on orders over $75 (See Shipping Info)

20% off any order over $150

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Shortcake Baskets Pan

Shortcake Baskets Pan

SEE PRODUCT

Shortcake Baskets with Blackberry Lavender Whipped Cream

5 based on 3 reviews

PREP: 30 MINUTES

COOK: 30 MINUTES

SERVINGS: 6 SERVINGS

PRINT RECIPE

These simple and delicious shortcake baskets are the perfect spring-time dessert, made in a basket design filled with homemade lavender whipped cream and lemon blackberry compote from scratch. This flavor combination will not disappoint!

Ingredients

  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 Tbsp lavender buds (culinary grade)
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • Shortcakes:
  • 1 cup flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 /3 cup butter, softened
  • 2 /3 cup sugar
  • 1 /2 cup milk
  • 1 egg
  • Blackberry Compote:
  • 1 cup frozen or fresh blackberries
  • 1 Tbsp granulated sugar
  • 1 Tbsp fresh squeezed lemon juice
  • 1/2 tsp lemon zest
  • For Garnish:
  • Blackberries
  • Lemon slices

Directions

First, prepare whipped cream. In a small saucepan, heat whipping cream until steaming but not boiling. Remove from heat. Add the lavender buds to the hot cream and steep until cool. Place the cream and lavender in the refrigerator, covered. Chill overnight or until cold (at least 4 hours).

Fifteen minutes before whipping the cream, place bowl and beaters in refrigerator to chill. Strain the cream through a fine meshed sieve into chilled bowl. Discard lavender buds. Add sugar and vanilla and set aside while making the cakes.

For homemade blackberry compote, mix all ingredients together in a medium saucepan. Bring to a simmer over low heat, stirring. Let it continue to simmer, stirring occasionally, for about 8-10 minutes until the juice has thickened slightly. It will thicken further as it cools. Set aside to let cool. Store-bought compote can also be used.

Heat oven to 350°F. Prepare Shortcake pan with baking spray containing flour and thoroughly coat the details of the pan. In a large bowl, combine all cake ingredients. Blend at low speed until moistened, then beat 2 minutes on medium speed, scraping bowl often. Pour batter into pan, filling ¾ full. Gently tap pan on countertop to remove any air bubbles. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let cakes cool 8-10 minutes in pan and then invert onto cooling rack.

While cakes cool, make whipping cream. Add prepared whipping cream mixture to chilled bowl. Beat at medium high speed until soft to medium stiff peaks form.

Top cooled individual Shortcake Baskets with whipped cream and blackberry compote. Garnish with lemon slices and extra blackberries if desired. Makes 6 baskets.

Read Recipe Reviews

    To update my review from July 2023, I recommend using only 55 g batter in each mold. This al-lows three things: a cake that rises to the rim of the mold and perfect cakes that don’t need trim-ming, plus 8 – not 6 – cakes per batch! More than 55 g forces batter over the top and into the neighbors. Seems like a waste of delicious batter! Just remember that you MUST thoroughly wash, dry and reapply melted butter/flour to the molds before reusing. In my house 6 shortcakes is simply not enough. A double batch will yield at least 16, enough for all family members to have at least one. Yes, this is more work, but hey, with fresh summer berries, it’s worth it.

    I have this Shortcake Baskets Pan, and hoped that your recipe would make just enough to fill the 6 baskets. It does!! More than that though — it is exactly the kind of cake that I think is ideal for strawberry shortcakes. We loved the taste and texture. Instructions are spot on. 19 minutes was just right for perfectly done cakes. I used a mixture of equal parts melted butter and all purpose flour, applying it carefully with a small pastry brush, including the upper edges of each mold. Butter sticks better to the pan. The cakes fell out easily. I did discover that one cannot reuse the pan for a second round of cakes without washing and regreasing. I tried; bits of the tops of each cake didn’t come out of the pan. We love the pan and the shortcake recipe! Pro tip: set the pan on your kitchen scale and tare it to fill each mold. There is enough batter to fill 79-83g in each pan. Cakes will rise up above the pan and spread a bit, but by the time you want to tip out onto cooling rack, they will have retreated enough to not be touching each other.

    Baked this exactly as given. My family loved it with strawberries.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Shortcake Baskets Pan

Shortcake Baskets Pan

SEE PRODUCT