We’ve outlined all the ingredients and directions for you to make the perfect Blueberry Shortcakes with Coconut-Lime Whipped Cream. This dish qualifies as a Easy level recipe. It should take you about 1 hr 50 min to make this recipe. The Blueberry Shortcakes with Coconut-Lime Whipped Cream recipe should make enough food for 6 servings.
You can add your own personal twist to this Blueberry Shortcakes with Coconut-Lime Whipped Cream recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blueberry Shortcakes with Coconut-Lime Whipped Cream recipe.
Ingredients for Blueberry Shortcakes with Coconut-Lime Whipped Cream
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream, plus more for brushing
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons dried coconut chips
- 3 cups fresh blueberries (about 1 1/2 pints)
- 3 tablespoons sugar
- 2 tablespoons fresh lime juice
- Pinch of salt
- 2 tablespoons chopped fresh mint
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sweetened coconut cream
- Finely grated zest of 1 lime
Directions for Blueberry Shortcakes with Coconut-Lime Whipped Cream
- Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
- Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
- Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
- Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Blueberry Shortcakes with Coconut-Lime Whipped Cream recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Low Sodium
