Brambleberry Strawberry Rhubarb Shortcake

Earlier in the week, I visited Brambleberry Farm which is located just outside of Wooler, Ontario Canada. It's a "You Pick" berry farm and I was able to acquire some gorgeous strawberries and "German-Red" rhubarb with the help of the farm's owner, Kerry Copestake.

I'd never tried my hand at making a compote or shortcake before.

Once back in my kitchen, I set-out to develop my own recipes for a strawberry rhubarb shortcake which is made without any refined sugar or wheat.

This is a fantastic little Summer-time dessert that really lets the flavours of the fresh strawberries and rhubarb shine through.

This dessert is constructed in 3 parts. First, you need to make the compote so that the flavours contained within it, have a chance to meld together.

Here's the recipe for that part: https://steemit.com/food/@rebeccaryan/strawberry-rhubarb-compote

Next, you need to make the shortcake itself and here's the recipe for that component: https://steemit.com/food/@rebeccaryan/a-hybrid-of-the-baking-world-shortcake-crossed-with-ladyfingers

Lastly, we need to make the coconut whipped cream that is used in between the layers of compote and shortcake as well as the final topping.

The ingredients needed for this are:

1. a 400 ml can of high-fat coconut milk
2. and 2 tbsp of vanilla infused agave nectar (or 2 tbsp of honey or maple syrup with a splash of vanilla extract).

Directions:

    

• Gather the ingredients.

Using the correct ingredients in the correct form is the secret to making a whipped cream from a can of coconut milk. It will only work properly if you select the highest fat coconut milk you can find. Try to get as close to 20% fat or higher if you can. The other critical factor is that this milk must be well-chilled in your refrigerator. I would recommend that you let the milk chill for at least 24-hours before you attempt to make whipped cream out of it.

    

• Add all the solid contents of the well chilled can of coconut milk to the mixing bowl of a stand mixer.
• Add 2 tbsp of vanilla infused agave syrup.
• Blend on medium high speed until a smooth consistency is achieved (about 2 minutes).

Once you have the whipped cream made you can build a tower of strawberry rhubarb compote, shortcake and cream.

• Cut one of the shortcakes in half so that you have an equally proportioned top and bottom piece. 
• Place the bottom half in a single serving dessert dish.

  

• Cover the bottom cake with a generous dollop of compote.
• Add whipped cream as the next layer and repeat the layering process one more time.
• I used a single cut strawberry on top with a little bit of whipped cream in the  centre and I dusted this with a little bit of ground cinnamon for a finished presentation look before I served it at my table.

Enjoy a taste of Summer!

I welcome your comments and I invite you to follow me on my journey. There's always room for one more at my table. 

~ Rebeccca Ryan ;)