All Recipes, Sweets

Lavender Blackberry Shortcake

May 8, 2021

Sweet, buttery lavender shortcakes topped with juicy blackberries, and lightly sweetened mascarpone cream.  These lavender blackberry shortcakes are bursting with flavor! 

Mother’s Day is this weekend, and the weather forecast looks absolutely perfect! As soon as the weather warms up in Chicago, I crave all the beautiful fresh fruit from the markets. If you remember last year, I made a delicious Strawberry Spinach Salad to celebrate Mother’s Day! It’s one any mom would love!

This year I’m celebrating with lavender blackberry shortcakes because this momma needs dessert! I love these light and fluffy shortcakes topped with lavender sugar. Pair it with tart blackberries and a dollop of mascarpone cream for the perfect summer flavor combination!

ingredients for dough for lavender blackberry shortcakes on marble surface

When is blackberry season?

Peak blackberry season is June through August, depending upon where you are live! They ripen earlier in Southern states and later in the season in the here in the Midwest and North.

What makes this shortcake quick and easy?

Forget using a dough blender and mixing the shortcake dough by hand! As for the secret to these quick and easy lavender blackberry shortcakes? You make it in a food processor! It takes just minutes to come together, perfect for a busy momma like myself.

How do you make shortcakes in a food processor?

This lavender shortbread dough couldn’t be easier to make in a food processor.

Start by pulsing together the dry ingredients until combined.

Take a frozen stick of butter and grate it using a cheese grater. Add it to the dry ingredients in the food processor.

Pulse some more until the texture resembles coarse sand.

Whisk the egg, buttermilk and sour cream together and add to the food processor. Pulse until the dough just comes together.

Pat dough into a rectangle 3/4″ thick and using a floured biscuit cutter, cut dough rounds. Place on a lined baking sheet (parchment or silpat)

Brush the tops with cream and sprinkle with a combination of lavender sugar and turbinado sugar.

lavender blackberry shortcakes  dough in food processor

What if I don’t have a biscuit cutter?

If your kitchen isn’t stocked with all the tools a pastry chef may have, don’t panic! If you’re short a biscuit cutter, you can cut these lavender shortcake biscuits with a few different items everyone has at home! You can use:

  • An upside down glass
  • A cookie cutter
  • An empty, clean can from canned vegetables, tuna or tomato sauce
  • Go rustic and shape them with your hands!
lavender blackberry shortcakes  dough rolled on surface with rounds cut out

Tips for making the best blackberry shortcakes

  • Use frozen butter
  • Don’t over work the dough. Stop pulsing right when the dough comes together.
  • Chill the dough before baking.
  • Don’t skimp on the sugar on top of the biscuits.
lavender blackberry shortcakes assembled on plate
Print

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Ingredients

Scale

For the biscuits:

2 cups all-purpose flour, plus more for work surface and biscuit cutter

½ tsp fine grain salt

1 tbsp baking powder

3 tbsp lavender sugar

1 stick unsalted butter (8 tablespoons), frozen

1 egg, beaten

1/4 cup sour cream 

1/4 cup buttermilk

1 tablespoon heavy cream

2 tbsp lavender sugar for sprinkling

For the mascarpone cream:

1/2 cup heavy whipping cream

1/4 cup powdered sugar (sifted)

1/2 cup + 1 tablespoon mascarpone, softened

1/2 teaspoon vanilla

For the blackberry syrup:

3 pints fresh blackberries

1/2 cup sugar

1/2 cup water

Instructions

For the mascarpone cream:

In a medium bowl beat the cream and sugar until thick peaks appear very thick.

In a medium bowl whip the mascarpone and vanilla until smooth and creamy.

Fold the whipped cream into the mascarpone mixture until combined.

 Don’t over mix. 

 

Preheat oven to 400 F degrees.

Start by pulsing together the dry ingredients until combined.

Take a frozen stick of butter and grate it using a cheese grater.  Add it to the dry ingredients in the food processor. 

Pulse some more until the texture resembles coarse sand.

Whisk the egg, milk and sour cream together and add to the food processor.  Pulse until the dough just comes together. 

Pat dough into a rectangle 3/4″ thick and using a floured biscuit cutter, cut dough rounds.  Place on a lined baking sheet 

Brush the tops with cream and sprinkle with a combination of lavender sugar and turbinado sugar.

Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

To make the blackberry syrup:

Combine sugar, water and 1 pint blackberries in a saucepan and bring to a boil.  Reduce heat to low and let simmer for 5 minutes.  Blend if desired to create a smooth sauce, or mash the blackberries to create a chunkier sauce. 

Spoon a portion of berries, a tablespoon or two of sauce, and then a dollop of whipped cream over each cake. Top with another cake and more cream ; serve immediately.

 

Keywords: shortcake; blackberry; lavender

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