Ingredients for Lilac Syrup:
1Cup, lilac flowers
1 Cup, cold water
1 Cup, granulated sugar
¼ Cup Blueberries
½ tsp. Vanilla extract
Ingredients for Short Cake:
3 1/4 cups all-purpose flour, divided
3 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon kosher salt
12 tablespoons unsalted butter, cut into small cubes
1 cup milk
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Ingredients for Whipped Cream:
1 cup (236ml) heavy whipping cream
2 teaspoons powdered sugar
2 drops vanilla extract
Ingredients for Strawberry Mash:
1# strawberries, stem removed, sliced
½ Cup Sugar
Juice from ½ lemon
Directions:
Start syrup with 1 cup cleaned, washed lilac blossoms. Set aside.
Boil 1 cup of water with 1 cup of sugar. Reduce by 25%. Remove from heat and add lilac blossoms, blueberries, and vanilla extract. Return to heat and simmer for 10 minutes. After ten minutes, remove from heat and place in a container to cool overnight in the refrigerator.
Next day pass syrup through a fine mesh strainer or cheese cloth to remove solids. Store in the refrigerator.
To prepare shortcakes. Dice cold butter into pea size pieces and freeze. Mix dry ingredients to together. Using a food processor place frozen butter and pulse with dry ingredients.
Mix wet ingredients, cream, vanilla, and milk together. Slowly drizzle your wet ingredients into your butter and flour mixture while pulsing in the food processor. Stop pulsing as soon as you see it begin to start forming a dough. Remove the dough from the food processor and transfer to a lightly floured work surface.
Using additional flour as needed, roll out the dough into a 1” thick rectangle. Cut into desired shapes. Place it on a non-stick baking pan and cook in a 425-degree preheated oven until light golden brown. Remove it from the oven and let cool.
To prepare strawberries, pour sugar over sliced berries in a mixing bowl. Allow sugar to dissolve and mash using a fork or potato masher. Adjust sugar as needed depending on the sweetness of berries. Squeeze fresh lemon juice to brighten flavor and refrigerate until using.
To plate cut shortcake in half. Place a large dollop of whipped cream and berries on the bottom half of the shortcake and top with the crown of the shortcake. Finish with more whipped cream, berries, and drizzle with lilac syrup. Add a few fresh lilac blossoms as garnish if desired.
Recipe serves 6 shortcakes.