Tender & Flaky Buttermilk Shortcakes are Split and Piled with Rhubarb and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert.

Nothing could be a more typical, totally American dessert than Strawberry Shortcake!
I’ve reworked the ingredients using Rhubarb and Blueberries.
The perfect ending to your Memorial Day Celebration – or anytime Strawberries and Blueberries are in season!

The Rhubarb is cooked quickly until just softened. Do not overcook here as the rhubarb will love its wonderful color… and the fruit will continue to cook in the syrup. The syrup is wonderful to soak into the bottom of the shortcakes – and I let it overflow on the plate.
Delicious with a hint of orange essence.

For the flakiest shortcake biscuits – freeze the butter for 15 minutes while you prepare the ingredients.
Use a pastry blender and cut the butter until a course meal – smaller pieces than
pea-sized.

I’m showing my sprit for Memorial Day (July 4th too) ~ my take on “Red White & Blue”
– ok a little pink in hue… I love rhubarb – use sliced strawberries if you like.

There are 4 components for this Luscious Dessert:

• Buttermilk Short Cakes
• Cooked Rhubarb in Syrup
• Cooked Blueberries with Syrup (these will be an accent)
• Coconut Whipped Cream

You can use regular whipped cream ~ I happen to love the coconut variety.

Did you know?
It is believed, the first shortcake recipe ever recorded: “Strawberry Shortcake” – was first appeared in print in a Rochester, NY periodical in 1862. Enjoy this most delicious dessert!

Enjoy!
Karen

Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream

For Memorial Day and Beyond! Tender & Flaky Shortbreads are Split and Piled with Rhubarb, Rhubarb Syrup and Coconut Whipped Cream with a touch of Blueberries for a Delicious Dessert!

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Author: Karen Sheer a zest for life

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Ingredients

The Buttermilk Biscuits:

• 1 cup flour I use organic
• 1 cup pastry flour can use cake flour
• 1 stick unsalted butter I use organic
• 3 tablespoons pure cane sugar (2 teaspoons extra for sprinkling on top)
• 1 tablespoons baking powder I use aluminum free
• 1/4 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1/4 cup unsweetened flakes coconut chopped fine (option but I love)
• 3/4 cup buttermilk
• 1/2 teaspoon almond extract
• 1 large egg for brushing tops (will not use all)

Rhubarb Filling:

• 2 cups fresh rhubarb cut on diagonal 1" lengths
• 1/4 cup filtered water
• 1/2 cup pure cane sugar
• 3/4 teaspoon orange rind minced or finely grated
• 2 teaspoons tapioca starch (can use 1 t. cornstarch)

Blueberry Filling (for an accent):

• 1/3 cups fresh blueberries
• 2 teaspoons filtered water
• 1/2 teaspoon tapioca starch (can use 1/4 t. cornstarch)
• 1/2 teaspoon fresh lemon juice

Coconut Whipped Cream

• 3/4 cup coconut cream* (the thick portion in the can) See note!
• 3 tablespoons confectioner's sugar
• 1/2 teaspoon pure vanilla extract

Instructions

The Buttermilk Biscuits:

• Add parchment paper to a cookie sheet, lightly butter, set aside. Preheat oven to 400 degrees.
• Cut the butter into 8 pieces - lay on waxed paper and freeze for 15 minutes while you prepare the ingredients.
• In a large bowl add both flours, baking powder, baking soda, sea salt and chopped coconut (if using.) Mix together. Combine wet ingredients; buttermilk and almond extract (save egg for topping).
• When butter is very cold (frozen 15 minutes) add all to the flour bowl. Using a pastry cutter - cut the butter until a coarse meal, finer then "pea" sized.

  Add HALF of the buttermilk mixture and combine with a dinner fork until slightly combined. Add second half of the buttermilk mixture and mix until most of it is combined with the flour.
• Bring the mixture together with your hands until it is sticking together (work quickly - your hands are warm, do not overwork.

  Place the dough on a large lightly floured cutting board and knead gently until cohesive.
• Roll gently to 3/4 inch thick. Cut with 2" cookie or biscuit cutters - cut straight down, do not twist! Will have 8 biscuits (can gently re-roll and use all dough.)

  Add to parchment paper, Whisk egg. Brush the tops and sprinkle with remaining 2 teaspoons of sugar. (Will have extra egg.)
• Bake in the center of the oven for about 14 - 15 minutes. For best flavor, let develop a good golden color. Cool on wire rack.

Make the Rhubarb Filling:

• While the Biscuits cook, make the 3 following accompany recipes.

  Add water, sugar and orange rind to a non-reactive 2 quart pot. Bring to a boil, reduce to a simmer and stir to dissolve the sugar. Add the sliced rhubarb and tapioca starch and stir well. Let the rhubarb stew and soften for about 4 minutes - and still a bright color! Remove from heat - rhubarb will continue to cook. (Overcooked will be mushy.) You will have a good amount of "sauce" to add to the biscuits.

Blueberry Filling:

• Add all blueberry ingredients to a small 6" skillet. Bring to a boil then lower to a simmer. Sit until sugar is dissolved and blueberries are just cooked. Take off heat. Let cool. Add extra water if you need more syrup around the blueberries.

Coconut Whipped Cream:

• Add thick coconut cream to a cold bowl (I freeze 5 minutes.) Add confectioner's sugar and vanilla - with a balloon whisk - whisk well until thick and creamy. Place in the refrigerator until needed. (Can be made ahead of time and re-whipped.)

Prepare layered the Rhubarb Biscuits & enjoy:

• Cut biscuits evenly in half horizontally. To individual plates - place the bottom of the biscuit, top with some rhubarb AND the syrup (adds ton of flavor!)

  Dot with a few blueberries. Top with a dollop of Coconut Whipped Cream and add the top of the biscuit. Add a mint sprig in the plate and enjoy!

Notes

*Coconut Whipped Cream: Refrigerate the can 24 hours before using. Scoop out the thick coconut cream on top - save coconut water for another recipe.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Dessert

CUISINE: American

KEYWORDS: rhubarb shortcakes, rhubarb shortcakes with coconut whipped cream

Nutrition Facts

Shortcakes with Rhubarb, Blueberries and Coconut Whipped Cream

Amount per Serving

Calories

404

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

16

g

100

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

56

mg

19

%

Sodium

 

450

mg

20

%

Potassium

 

296

mg

8

%

Carbohydrates

 

49

g

16

%

Fiber

 

4

g

17

%

Sugar

 

19

g

21

%

Protein

 

7

g

14

%

Vitamin A

 

460

IU

9

%

Vitamin C

 

4

mg

5

%

Calcium

 

159

mg

16

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.