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Shortcake Baskets Pan

Shortcake Baskets Pan

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Shortcake Baskets with Blackberry Lavender Whipped Cream

PREP: 30 MINUTES

COOK: 30 MINUTES

SERVINGS: 6 SERVINGS

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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.

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Product Used In This Recipe

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Shortcake Baskets Pan

Shortcake Baskets Pan

SEE PRODUCT