Blueberry Shortcakes with Coconut-Lime Whipped Cream

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 6

This luxurious dessert blends the rich flavors of blueberries, coconut, mint, and lime, with the interesting contrasting textures of juicy berries, airy cream, and flaky crust. They're baked with flour, sugar, butter, and heavy cream. The perfect shortcake crust should be soft, flaky, and crumbly, so the dough isn't kneaded; it's simply gathered into a ball and cut into individual rounds, which are then garnished with large coconut flakes. After the crusts have cooled, top them with a luscious blueberry filling, fresh mint, and lime juice, topped with coconut-lime whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcakes

2 and 1/4 cups flour + extra for work
1/4 cup sugar + extra for sprinkling
2 tsp baking powder
1/4 teaspoon salt
110 g chilled butter, cut into small pieces
2/3 cup heavy cream, plus extra for greasing
0.5 tsp vanilla extract
2 tablespoons dried coconut flakes

Blueberry filling

3 cups fresh blueberries (about 3 cups)
3 tablespoons of sugar
2 tablespoons freshly squeezed lime juice
A pinch of salt
2 tbsp chopped fresh mint

Whipped cream

1 cup heavy cream
0.5 tsp vanilla extract
0.5 cup coconut cream with sugar
Finely grated zest of 1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, coconut cream, cream, lime zest, mint, coconut flakes, blueberry

Cooking the dish according to the recipe:

Line a baking sheet with parchment paper. Combine the flour, sugar, baking powder, and salt in a food processor until evenly combined. Add the butter and pulse several times until the mixture resembles coarse grains. Add the heavy cream and vanilla and pulse until the dough begins to come together. Turn it out onto a lightly floured surface and gently press it into a 12 x 19 cm rectangle.
Bake the cakes.

Using a 2.5-inch (6-cm) round cookie cutter, cut 6 circles from the dough; place them about 2 inches (5 cm) apart on the prepared baking sheet and refrigerate for 30 minutes. Preheat oven to 350°F (175°C). Lightly brush the tops of the cookies with heavy cream, then sprinkle with sugar and flaked coconut. Bake until golden brown and the coconut is toasted, 17 to 20 minutes. Transfer to a wire rack and cool.

Prepare the blueberry filling.

Meanwhile, in a large bowl, combine the blueberries with sugar, lime juice, and salt. Let sit until the berries release their juices, at least 30 minutes.
Whip the cream.

Before serving, beat the cream and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest. Do not overmix, or the cream will become runny.
Divide the cake layers horizontally in half. Stir the mint into the blueberry mixture and spread the filling on the bottom half of each layer. Top with whipped cream, then top with the top layers.