Summery Lime-Mango Shortcakes

This summery lime-mango shortcakes recipe is bursting with fruit and cream, providing a light and delicious filling for the freshly made shortcakes.

• Preparation Time: 45 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 5 mins
• Calories: 310 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Step 2

Combine mango, strawberries, and blueberries in a large bowl. Toss gently with honey and lime juice. Cover fruit filling and refrigerate.

Step 3

Sprinkle gelatin over water in a large heatproof bowl. Let bloom, about 5 minutes. Place bowl over a pan of simmering water; stir often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in a large bowl with an electric mixer. When cream begins to thicken, add confectioners' sugar, coconut extract, and gelatin. Whip until soft peaks form; cover cream and refrigerate.

Step 4

Whisk flour, sugar, baking powder, lime zest, poppy seeds, and salt in a large bowl. Cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Beat egg and buttermilk in a small bowl; stir into flour mixture until just moistened. Knead on a floured work surface until dough comes together. Roll to 1/2 inch thickness; cut shortcakes with a 3-inch round biscuit cutter. Place on prepared baking sheet.

Step 5

Bake shortcakes in the preheated oven until golden, 15 to 18 minutes. Cool slightly; halve each cake horizontally.

Step 6

Spoon fruit filling on bottom halves of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.