I got this wild idea last week. No, it’s not about layering berries on top or making a fancy swirl. It’s about the way strawberry aroma fills the whole kitchen. That fresh, almost grassy scent from real strawberries hugging rich butter and vanilla. I wasn’t aiming for a bakery shop smell—this is more like opening a jar of fresh berries on a warm day, but in cake form. It’s strange how small changes in ingredient ratios can make a huge difference. Like, instead of just mixing strawberries into the batter, I pounded some into the cream cheese, making every slice a little more lush and tangy. And right now, with spring trying to peek through, I think this is the kind of cake that feels like a secret you really wanna keep. Or maybe share. Or both. I dunno, I just keep thinking about that first bite.
Strawberry-Lavender Shortcake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides. In a large mixing bowl, sift together the flour, baking powder, salt, and half of the sugar. In a separate bowl, whisk the eggs, melted butter, vanilla extract, and the remaining sugar until well combined. Gradually add the wet ingredients into the dry mixture, folding gently until just combined. Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on a wire rack.
- Meanwhile, prepare the strawberry compote by combining sliced strawberries, sugar, and lavender (if using) in a saucepan. Cook over medium heat, stirring gently, until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool. Mash some of the strawberries if you prefer a chunkier texture.
- Make the strawberry cream cheese filling by beating the softened cream cheese with powdered sugar until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in finely chopped or mashed strawberries. Chill the filling until ready to assemble.
- Assemble the cake by placing one cake layer on a serving plate. Spread a layer of strawberry compote over it, then evenly spread half of the strawberry cream cheese filling on top. Place the second cake layer above and repeat with the remaining strawberry compote and cream cheese filling. Cover the assembled cake with additional whipped cream or a dusting of powdered sugar if desired. Serve immediately or refrigerate until needed.
- Finish by garnishing the top with fresh strawberry slices or lavender sprigs for presentation. Slice and enjoy to see the light, fluffy crumb contrasted with the vibrant strawberry filling and aromatic scent.
Notes
This cake isn’t flashy. It’s honest, dense in flavor, and hits all the right spots when you want something that feels like comfort but with a bit of an edge. Sometimes, it’s these simple, sneaky recipes that turn into the stories we keep making again and again.