Coconut lemon shortcake with muddled balsamic berries

After Bubba's I treated RL to some delicious shortcake. Not to toot my own horn, but it turned out really well. While really yum, it was also quite heavy. Make sure you have a light meal before hand or better yet, just wait until much later in the day when you can whole heartedly pig out.

Coconut lemon shortcake with lemon whipped cream and muddled balsamic berries

To make the shortcake:

2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
1/4 teaspoon salt
115 grams (1/2 cup) chilled butter, cut into 1/2-inch pieces
1/2 cup coconut milk
1 tbsp lemon rind
1 egg
1/4 cup coconut

Preheat oven to 200°C (390°F).
Line baking sheet with parchment paper
Mix first 4 ingredients in large bowl
Add butter and rub with fingertips until well blended
Add coconut milk, lemon peel and egg together in small bowl
Add wet mixture to dry until smooth dough forms
Put some flour on the parchment paper and flatten dough out
You want the biscuits about 2-3 inches wide so find a glass that has a similar diameter and use that to cut the dough in circles (it should make about 7-10 and they should be about 3/4 inch thick)
Space them out on the baking sheet and bake them for about 15 minutes or until they are lightly browned on the bottom
Cool. (You can reheat if you want when it's time to serve)


To make the lemon whipped cream:

1 cup double cream (heavy or whipping cream)
1 tbsp fresh lemon juice
1/4-1/3 cup sugar
Dash vanilla extract

Beat all ingredients with an electric mixer until whipped cream consistency forms

To make muddled balsamic berries:

1 pint fresh blueberries
1 pint fresh strawberries
1 tsp lemon juice
2 tbsps sugar
1 tbsp balsamic vinegar

Mix all 5 ingredients together.
Remove half of berry mixture to another bowl and muddle with the back of a spoon releasing the juices from the berries...don't release too much anger on them - keep them slightly intact!
Combine berries back into one bowl again and let sit for 20-30 minutes

Assemble!
Cut shortcake in half, cut side up
Add a big dollop of the lemon cream on top
Add a big scoop of berries and juice on top of cream
Top with top-half of shortcake