There’s something magical about desserts that bring together the familiar comfort of strawberries and the delicate fragrance of lavender.
The first time I tried this shortcake, it was during a summer gathering when strawberries were at their peak—juicy, ruby red, and irresistibly sweet.
To make it special, I added just a hint of lavender, and it transformed a simple cake into a dessert that felt almost poetic.
This Strawberry-Lavender Shortcake is soft, airy, and lightly floral, with layers of cream, compote, and sponge that melt together beautifully.
Whether you’re celebrating a milestone, hosting friends, or simply indulging in an afternoon treat, this cake brings a touch of elegance to the table.
If floral-inspired recipes excite you, you’ll also love the fragrant Autumn Simmering Spice Blend for cozy evenings or the soothing Simmering Vanilla Cinnamon Potpourri to fill your home with warmth.
What You’ll Need: The Ingredients That Make the Magic
Every element in this recipe plays a role in balancing sweetness, texture, and aroma:
- All-purpose flour, baking powder & salt – Form the base of the sponge, ensuring it rises light and fluffy.
- Granulated sugar – Adds sweetness both to the sponge and the strawberry compote.
- Eggs & melted butter – Give structure, richness, and tenderness to the cake layers.
- Vanilla extract – A warm, aromatic note that ties everything together.
- Fresh strawberries & sugar – The star of the show, cooked into a juicy compote that bursts with flavour.
- Lavender (optional) – Introduces a delicate floral aroma for an elegant twist.
- Cream cheese, powdered sugar & heavy cream – Combine to make a luscious, tangy-sweet filling that pairs perfectly with the strawberries.
From Batter to Bliss: Step-by-Step Instructions
Recipes are more than steps—they’re a roadmap to recreate flavours and memories. These directions guide you through each stage:
- Bake the Sponge: Mix the dry and wet ingredients separately, then fold them together for a light, airy batter. Divide into two pans and bake until golden and springy.
- Prepare the Strawberry Compote: Simmer strawberries with sugar (and lavender if using) until they soften and release their juices. This layer adds both moisture and a sweet-tart contrast.
- Whip the Filling: Blend cream cheese with sugar, then fold in whipped cream and strawberries. This gives the cake its creamy, velvety centre.
- Assemble the Cake: Alternate layers of sponge, compote, and filling for a dessert that looks as good as it tastes. Garnish with fresh strawberries or lavender sprigs for a final touch.
Each layer complements the next, creating a shortcake that’s not just visually stunning but also bursting with flavour.
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.
Smart Swaps: Easy Substitutions for Your Shortcake
One of the joys of baking is how flexible recipes can be, and this Strawberry-Lavender Shortcake is no exception. If you’re missing an ingredient or simply want to adapt it to your pantry, here are some thoughtful swaps:
- Flour: Replace all-purpose flour with whole wheat pastry flour for a slightly denser, nuttier cake, or go gluten-free with a 1:1 gluten-free flour blend.
- Butter: Unsalted butter can be swapped with neutral vegetable oil for a lighter crumb, though butter adds more flavour.
- Strawberries: No strawberries at hand? Try raspberries, blueberries, or even mango slices for a seasonal twist.
- Lavender: If lavender isn’t your flavour, substitute with a dash of cardamom or rosewater for a delicate fragrance.
- Cream Cheese: Use mascarpone or thick hung curd (strained yoghurt) for a creamy filling with a slight tang.
- Maple Syrup / Honey (for compote): Instead of sugar, you can sweeten the compote naturally with maple syrup or honey for a deeper note.
With these substitutions, your shortcake remains just as delightful while adjusting to what’s available in your kitchen.
Creative Twists on the Classic Shortcake
The charm of a shortcake lies in its adaptability—each variation brings a new personality to the table while keeping the essence of the dessert intact. If you’d like to explore beyond the traditional Strawberry-Lavender pairing, here are some irresistible ideas:
- Chocolate-Dipped Delight: Add a layer of chocolate ganache between the cake and filling for a richer, indulgent twist. Strawberries and chocolate never fail.
- Berry Medley Shortcake: Replace some of the strawberries with blueberries, blackberries, or raspberries for a vibrant, mixed-berry celebration.
- Tropical Breeze: Swap strawberries with mangoes or pineapples, and replace lavender with a hint of toasted coconut for a summery escape.
- Mini Shortcake Cups: Assemble the shortcake in individual glass cups for easy serving at parties or family gatherings—no slicing needed!
- Herbal Touch: Instead of lavender, try basil or mint in the compote for a refreshing herbaceous note that pairs beautifully with strawberries.
These variations not only add variety to your dessert repertoire but also let you tailor the shortcake to the season, occasion, or mood.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
