Blueberry Shortcakes With Coconut Lime Whipped Cream Recipes

FRESH BLUEBERRY SHORTCAKES

Fresh Blueberry Shortcakes image

What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3/4 cup sugar
2 tablespoons lemon juice
4 cups fresh blueberries
SHORTCAKE:
2 cups all-purpose flour
3 to 4 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup half-and-half cream or milk
Butter, softened
1 cup heavy whipping cream
Confectioners' sugar, optional

Steps:

Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.

SUMMERY LIME-MANGO SHORTCAKES

Summery Lime-Mango Shortcakes image

I came up with this recipe to enter in a mango contest at the fair. With the sunny flavors of lime, mangoes, coconut, and berries, it is perfect for summer!

Provided by larkspur

Categories Desserts Cakes Shortcake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 19

Ingredients

2 ripe mangoes, cut into 1/2-inch cubes
¾ cup fresh blueberries
1 cup sliced fresh strawberries
1 ½ teaspoons lime juice
1 tablespoon honey
½ teaspoon unflavored gelatin
1 tablespoon water
1 cup heavy cream
2 tablespoons confectioners' sugar
½ teaspoon coconut extract
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
¼ cup white sugar
1 tablespoon grated lime zest
1 tablespoon poppy seeds
1 ½ teaspoons salt
½ cup vegetable shortening
1 egg
1 cup buttermilk

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator.
Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate.
Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet.
Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally.
To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 35.6 g, Cholesterol 41.6 mg, Fat 17.1 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 468.8 mg, Sugar 13.3 g

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