Uncle Terry's Seasonal Betty Shortcake Recipe

In a bowl, combine the Vancouver Island strawberries, blueberries, and raspberries. Add sugar and lemon juice. Toss gently and let macerate for about 20 minutes.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, dried lavender, and vanilla extract. Continue whipping until stiff peaks form. Set aside.

In a small saucepan, combine buttermilk, thyme, and honey. In a separate bowl, mix cornstarch with water to create a slurry. Add to the saucepan and cook over medium heat, stirring until the mixture thickens. Set aside to cool.

Preheat the oven to 400°F (200°C). In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in heavy cream and beaten egg until just combined.

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round. Cut into rounds or squares and place on a baking sheet.

Bake for 15-20 minutes or until lightly golden. Let cool slightly.

Slice the shortcakes in half horizontally. Spoon the macerated berries on the bottom half, add a generous dollop of lavender whipped cream, then drizzle with buttermilk thyme glaze. Top with the other half of the shortcake.