Strawberry & Lavender Shortcake

This a perfect dessert for a summers day. I first came up with the recipe to use the produce from my garden, but the lavender essence is widely available.

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   1. Preheat oven to gas mark 3/ 160 c. Grease and line a baking tray (approx 30cm x 20cm size)with the paper overhanging the side of the tray.
   2. To make the shortbread: Beat the butter, sugar and lavender essence together with a whisk until soft & creamy. Mix in flours, lemon zest and lavender flowers. Mix until a soft dough consistency.
   3. Press into the baking tray and smooth out with a palate knife until whole surface of tray covered and quite thin. Sprinkle with sugar and bake in oven for approx 35 minutes until golden and crisp.
   4. Remove from oven and mark a line down the middle of the shortbread. Leave to cool completely.
   5. Chop the strawberries into slices.
   6. Mix the cream, mascarpone, vanilla bean paste and icing sugar in a bowl. Add half the chopped strawberries and gently mix in.
   7. Break the cooled shortbread in two along the line marked into it. Carefully lift it from the tray using the overhang of paper and gently peel the paper off, so that the 2 shortbread halves remain intact.
   8. Place one shortbread on a serving platter. Place 2/3 of the cream mix on top of it. Top off with the other shortbread. Smooth the remaining cream mix on top and decorate with the remaining chopped strawberries. Dust with icing sugar and serve.