Lavender Strawberry Shortcake

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Lavender Strawberry Shortcake For strawberries:2 pints fresh strawberriesLavender or plain sugar as needed3 or 4 fresh lavender sprigs or 1 tbsp. dried lavenderSeveral hours before serving, clean and slice berriesinto large bowl. Sweeten to taste with sugar and addlavender sprigs. Lightly crush berries with masher.Let sit at room temperature until serving time torelease juices. Remove lavender sprigs beforecontinuing. (*If using dried lavender, secure it in atea strainer or cheesecloth pouch. Add to strawberriesafter mashing. Taste mixture occasionally, and removelavender if flavor becomes strong enough.)Shortcake: 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 3 tablespoons regular or lavender sugar1 tablespoon dried lavender1/2 cup, 1 stick cold butter 6 ozs. milk, half & half, or cream Preheat oven to 450 degrees.In a food processor, mix the flour, salt, bakingpowder, sugar and lavender. Cut butter into 8 chunksand add to the processor. Pulse to cut in the butteruntil mixture has the consistency of coarse crumbs. Donot overprocess. Add the liquid and process just untildough comes together. Turn out onto lightly flouredsurface and gently knead two or three times. Pat dough out into circle about 1/2 to 3/4 inch thick.Brush top with milk and sprinkle additional sugar ontop. Transfer to baking sheet and bake for 15 minutesor until golden brown. Remove from oven, let cool onrack, then slice horizontally in half.Lavender Creme Chantilly:1 cup heavy whipping cream2 tbsps. lavender sugar1/4 tsp. vanilla extractCombine all ingredients in large bowl. Whip withstanding or hand mixer or whisk until soft peaks form.Put bottom on shortcake on serving plate. Top with 3/4of strawberries. Drizzle some strawberry juice overcut side of shortcake top, then place it atopstrawberries. For presentation, garnish with LavenderChantilly and fresh lavender sprigs.Slice and serve with spoonful of reservedstrawberries, large dollop of Lavender Crème Chantillyand fresh lavender sprig.