Here’s a great recipe I’ve done a few times and then altered to be gluten-free. Turns out its probably better that way. Then I used it as a corner stone for this hazelnut cake; the original was straight AP Flour. This addition with the hazelnut changes the game. Best yet. Try it GF or just as is. It’s like fresh banana bread texture but riddled with sweet and nutty toasted hazelnut.
The night before:
Place 2T of dry lavender flowers in 1 cup heavy cream and leave refrigerated overnight. Strain lavender off before making Chantilly, be sure to combine the unseasoned 1/2 cup of heavy cream, this will give you lavender infused heavy cream.
1 ½ c lavender infused heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 1/2 pounds strawberries, stemmed and sliced ¼’ thick
3 tablespoons sugar
1 1/2 cups all-purpose flour
½ cup fine hazelnut meal
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Mix strawberries with 3 tablespoons sugar and leave out while juices develop, at least 30 minutes.
Preheat the oven to 400F.
Mix together the flour, hazelnut meal, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add the heavy cream and mix until just even but thoroughly combined. Put batter in an 8-inch square pan and bake until golden and cook through but still moist, 17 to 20 minutes.
Cut out shortcake in serving size from pan and place on a rack to cool slightly. The cooling helps the cake set and bond together. Serve warm.
Lavender Chantilly Cream
Using a mixer, beat the heavy cream, powdered sugar, and vanilla until soft peaks form, about 1 1/2 to 2 minutes.
Spoon some of the strawberries with their juice on top of each cake. Generously dollop Lavender Chantilly on top. Spoon more strawberries over the top as desired, and serve. Eat all and enjoy.