Tropical Berry Cream Shortcakes

Tropical Berry Cream Shortcakes

Delight in these Tropical Berry Cream Shortcakes, featuring a luscious blend of fresh fruits layered between fluffy shortcake and whipped cream, perfect for a refreshing dessert.

Ingredients

• 1 medium mango
• 1 cup strawberries
• 1 cup blueberries
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tablespoon gelatin
• 2 tablespoons water
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon coconut extract
• 2 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon lime zest
• 1 tablespoon poppy seeds
• ½ teaspoon salt
• ½ cup shortening
• ½ cup buttermilk
• 1 large egg

Method

1. Start by preheating your oven to 400°F (200°C) and lightly grease a baking tray.
2. In a large bowl, mix together diced mango, strawberries, and blueberries. Drizzle with honey and a squeeze of fresh lime juice, then gently toss to combine. Cover the bowl and let it chill in the fridge.
3. In a heat-safe bowl, sprinkle gelatin over water and allow it to sit for 5 minutes. Place this bowl over simmering water, stirring until the gelatin fully dissolves. Transfer the mixture to a small bowl and let it cool in the refrigerator for 10 minutes.
4. Using an electric mixer, whip cream in a large bowl until it begins to thicken. Gradually add confectioners' sugar, coconut extract, and the cooled gelatin. Continue to whip until soft peaks appear, then cover and refrigerate the whipped cream.
5. In another bowl, whisk together flour, sugar, baking powder, lime zest, poppy seeds, and salt. Cut in shortening using two forks or a pastry cutter until the mixture resembles coarse crumbs. In a separate small bowl, combine buttermilk and egg, then mix this into the flour mixture until just combined.
6. Transfer the dough to a floured surface and gently knead until it comes together. Roll out to about ½ inch thick and use a 3-inch round cutter to create shortcakes. Place them on the prepared baking tray.
7. Bake in the preheated oven for 15 to 18 minutes until golden brown. Allow to cool slightly, then slice each shortcake in half horizontally.
8. Spoon the chilled fruit mixture onto the bottom halves of the shortcakes. Top with a generous dollop or pipe the whipped cream over the fruit, and finally, place the top halves of the shortcakes on the cream.