Directions

1. Bring heavy cream and lavender to a simmer in a small saucepan over medium, stirring often. Once cream reaches a simmer, remove from heat and pour into a small heatproof bowl; let stand, stirring occasionally, until slightly cooled, about 15 minutes. Cover and chill for up to 2 hours.
2. Drain chilled cream mixture through a fine wire-mesh strainer into a large bowl. Discard lavender. Stir in maple syrup and salt. Beat using a hand mixer, or whisk until medium-stiff peaks form.
3. Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper, and set aside.
4. Beat together flour, sugar, baking powder, salt, and baking soda in a stand mixer fitted with the paddle attachment on low speed until evenly combined, about 20 seconds. Add butter, and beat on low speed until butter pieces are pea-sized and mixture is crumbly, 1 to 2 minutes. Whisk together eggs, heavy cream, and lemon zest and juice in a small bowl. Add egg mixture to flour mixture, and beat on low speed until mixture is evenly moistened, about 15 seconds.
5. Turn mixture out onto a floured surface, and knead once or twice, just until dough comes together. Dust top of dough with flour, and roll out dough to 1-inch thickness. Cut out dough rounds using a lightly floured 2 3/4-inch round cutter. Transfer rounds to prepared baking sheet, gathering and rerolling dough scraps as needed until you have 8 rounds. Transfer baking sheet to freezer, and chill dough rounds for 10 minutes. Remove from freezer, and brush tops of rounds evenly with heavy cream. Bake in preheated oven until lightly golden, about 15 minutes. Transfer shortcakes to a wire rack.
6. Preheat a medium-size cast-iron skillet on a grill over medium-high (400°F to 450°F). Stir together strawberries and sugar in a medium bowl. Transfer to heated skillet, and grill, stirring often, until berries are slightly softened and release their juices, about 2 minutes. (Alternatively, heat pan on stovetop over medium-high. Cook berries until softened and juices release, about 2 minutes.) Transfer strawberries and juices to a medium bowl. Stir in lemon juice.
7. Split shortcakes horizontally. Place about 3 tablespoons grilled strawberries on each bottom half, and add a large dollop (about 1/3 cup) of maple-lavender cream. Serve immediately.