Preheat oven to 350°F and spray floral cast iron pan (or mini bundt pan, cupcake pan, or loaf pan) with baking spray.
In the bowl of a stand mixer, beat butter and cream cheese until smooth and creamy. Add sugar, vanilla bean paste, lavender extract (if using) and eggs; mix well.
Add flour and salt; mix until fully incorporated. Fold in berries.
Use a cookie scoop to fill each cavity about 3/4ths full. Bake for 15 to 18 minutes, or until lightly golden brown on top and a toothpick inserted into the center comes out clean (a few crumbs are okay).
Let cakes cool in pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter, making sure to wipe out and re-spray pan.