Peach Shortcake with Lavender Whipped Cream

Desserts, Baked Goods
March, April, May, June, July, August

&Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2009.

Published by Ten Speed Press, a division of Random House, Inc. Photography by Jody Horton

Start this recipe the night before serving it so that the lavender can  soak in the cream and impart a strong flavor.


Peach Shortcake with Lavender Whipped Cream


For 8 Person(s)


  • 2 cups heavy cream
  • 2 tablespoons fresh or dried lavender buds  (not ornamental), divided
  • 3/4 cups plus 1 T. honey, divided
  • 2 eggs
  • 1/2 cups whole raw almonds
  • 2 cups flour, plus more for shaping biscuits
  • 1 tablespoons baking powder
  • 1 pinches salt
  • 5 tablespoons cold unsalted butter, cut into ¼-inch pieces
  • 1 tablespoons unsalted butter, melted
  • 6 ripe peaches, pitted and cut into 1-inch slices
  • 2 teaspoons freshly squeezed lemon juice

Peach Shortcake with Lavender Whipped Cream Directions

  1. Pour the cream into a bowl and stir in 1 tablespoon of the lavender. Cover and refrigerate overnight.
  2. Preheat the oven to 375°. Oil a baking sheet or line it with parchment paper.
  3. To make the biscuits, whisk together ½ cup of the honey and the eggs in a small bowl and set aside. Place the almonds, 1 tablespoon of the lavender, flour, baking powder and salt in a food processor and grind to a coarse powder. Add the cold butter and pulse for 15 seconds. Transfer to a bowl and pour the egg mixture over the top. Mix just until the dough comes together and refrigerate for 10 minutes.
  4. Pack the dough to just below the top of a flour-dusted 1/3-cup measuring cup, then invert and tap out onto the baking sheet. Repeat to make 8 biscuits. Brush the discs with the melted butter and bake for 15 minutes. Rotate the pan and bake until the biscuits are golden on top, about 5 minutes more. Transfer to a wire rack and let cool.
  5. Strain the cream, discarding the lavender buds, and whip it until it forms soft peaks. While whipping, gradually add 2 tablespoons of the honey and whip to incorporate.
    To make the filling, toss the peaches with the lemon juice and remaining 3 tablespoons of honey.
  6. To serve, halve the biscuits. Spoon the peach pieces on the bottom half, top with cream and cover with the top half of the biscuit.