Lavender & Lemon Olive Oil Strawberry Shortcake
For Lavendar-Lemon Olive Oil Cake:
1/4 cup of Batistini Farms Organic Lemon Olive Oil
1 cup of flour (1-2 tsp extra, if needed)
3/4 cup of sugar
1/2 cup of milk
1 large egg
1 tbsp + 1 tsp of fresh lemon juice
zest of 1 lemon
1/4 cup of fresh, thinly chopped lavender
3/4 tsp of salt
3/4 tsp of baking powder
For Strawberry Shortcake:
1.5 cups of thinly sliced strawberries
1/2 cup of honey
1-2 cups of freshly whipped cream
Preheat oven to 350 F.
In a medium bowl, combine the flour, baking powder, and salt. In a separate bowl, combine the milk, and Batistini Farms Organic Lemon Olive Oil.
In a stand mixer bowl, combine the sugar and egg. Mix together for 1 minute on low, then increase speed to medium-low and mix for 5 minutes. Turn on medium-high speed and mix another 5 minutes, or until mixture has thickened.
While beating the sugar/egg mixture on medium-low speed, slowly combine half the flour mixture and half the milk mixture into it. Once thats combined, add the other halves all together.
Add in lemon juice, lemon zest, and lavender to the mixture. Combine on medium low speed for 1-2 minutes.
In a quarter sheet pan, lay with parchment paper or lightly oil with Batistini Farms Classic Olive Oil. Pour batter into sheet pan, and spread so the batter reaches all four corners.
Bake for 14-15 minutes.
Allow cake to cool in the freezer for appx. 30 minutes, before slicing or cutting into shapes. Alternate between the shortcake, fresh whipped cream, a drizzle of Batistini Farms Organic Lemon Olive Oil, and strawberries when serving!