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Add a photoServings: 10
Ingredients
- 2 pt strawberries
- 2 c. all-purpose flour
- 1 Tbsp. baking pwdr plus
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp. minced lavender
- 1/4 c. shortening
- 1 c. buttermilk Granulated sugar for sprinkling
- 1 pt heavy cream
- 1 Tbsp. vanilla
- 1/4 c. confectioners' sugar
- 1 x vanilla bean
Directions
- Wash and slice in half the strawberries, set aside.
- Place the dry biscuit ingredients and lavender in a bowl, mix till blended. Cut in the shortening with pastry cutter, 2 knives or possibly your fingers till the mix looks like coarse meal. Pour in the buttermilk, just mix till blended.
- On a floured surface roll the dough out to 1/2- to 3/4-inch thick and cut out with a large-sized cutter. Place rounds on a cookie sheet or possibly sheet pan lined with baking paper or possibly coated with a baking spray. Scrape the dough scraps up and repeat the rolling process. Sprinkle rounds with granulated sugar.
- Bake at 400 degrees for 20 min to 25 min or possibly till golden.
- Put cream in mixing bowl with whip. Whip till it begins to thicken, then add in the remaining ingredients. With a knife, split the vanilla bean down the center and scrape out the seeds. Pour in bowl and continue mixing.
- To Assemble: Slice the biscuit in half, place the sliced strawberries and then the cream on bottom half of biscuit, and then top with the other half. Sprinkle with confectioners' sugar, and garnish with whole strawberries.
- This recipe yields 10 to 12 short cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 266 | |
| Calories from Fat 129 | 48% |
| Total Fat 14.67g | 18% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 1.71g | |
| Cholesterol 34mg | 11% |
| Sodium 341mg | 14% |
| Potassium 186mg | 5% |
| Total Carbs 29.23g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.65g | 5% |
| Protein 4.34g | 7% |
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