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Strawberry-Lavender Shortcake

This cake features a tender sponge layered with fresh strawberry compote and a creamy, strawberry-infused cream cheese filling. The final appearance is a rustic yet elegant layered dessert with visible berry pieces and a light, fluffy crumb, showcasing a fragrant strawberry aroma throughout.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 1 tablespoon vanilla extract
  • 2 cups fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar for strawberry compote
  • 8 oz cream cheese softened
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon dried lavender flowers optional, ground finely

Equipment

  • Mixing bowls
  • Stand mixer or hand whisk
  • 8-inch round cake pans
  • Parchment paper
  • Saucepan
  • Rubber spatula
  • Cooling rack
  • Cake serving plate

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

To enhance the strawberry aroma, marinate the sliced strawberries with a teaspoon of lavender or vanilla extract overnight. Chill the assembled cake for at least 2 hours before serving to allow flavors to meld.