A Perfect Feast

The Equipment I Used

A Pastry Cutter- You’ll need this to cut the butter into the dry ingredients.
An Electric Mixer- Use this to whip your cream.
A Sheet Pan- You’ll need a sheet pan lined with parchment paper.

The Ingredients Needed for Summer Strawberry Coconut Shortcakes

Coconut Flakes- Be sure to use unsweetened coconut flakes. I like the Bob’s Red Mill brand unsweetened coconut.
Flour- Be sure to use all-purpose flour.
Butter- Use unsalted butter.
Buttermilk- Use whole milk buttermilk.
Cream- Be sure to use heavy cream, not light cream, or half and half.
Coconut Extract-You’ll need this to flavor the whipped cream.
Strawberries- Use fresh strawberries.

How I Made my Shortcakes

First, I made the shortcakes. You’ll need to use the pastry cutter to cut all the butter into the flour. After you do this, handle the dough gently. It’s important not to handle the dough to much. Otherwise, the biscuits will be tough.
Next, I whipped the coconut cream. Put everything in the mixer. Start on low power, and gradually increase the power until the cream is nice and thick. Don’t overmix the cream or it will turn into butter.
Then, I split the biscuits in half and layered on the whipped cream and the strawberries.

If you like strawberries and coconut, you need to try these yummy Summer Strawberry Coconut Shortcakes.

Summer Strawberry Coconut Shortcakes

Coconut Shortcake Biscuits filled with strawberries and coconut whipped cream.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American, Southern

Servings

Equipment

electric mixer

Ingredients

For the Coconut Biscuits:

3 cups all purpose flour (360g)
1 tsp. salt
1 tbsp. baking powder
2 tbsp. granulated sugar
10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
½ cup unsweetened coconut flakes
1 cup full fat buttermilk, plus two tablespoons, divided

For the Coconut Whipped Cream:

1 cup heavy cream
2 tsp. granulated sugar
1 tsp. coconut extract

To Assemble the Shortcakes:

2 cups strawberries, sliced, and mixed with 1 tablespoon sugar

Instructions

Begin by making the Coconut Biscuits: Preheat the oven to 425 degrees.
In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Stir in the coconut. Set aside two tablespoons of buttermilk. Using a fork, gradually stir in a cup of buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
For the Strawberries: Mix the strawberries with the sugar.
Make the Coconut Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream but you can just spoon it on the biscuits.
Split the biscuits and layer on the strawberries and coconut whipped cream.

Keyword Dessert

Tried this recipe?Let us know how it was!

dessert

by Sharon

July 19, 2022

Italian Chicken Cobb Salad

Italian Chicken Cobb Salad is one of our favorite chicken salads. I start this Cobb salad by roasting both chicken breasts and red peppers. Then, I layer them on a bed of arugula along with prosciutto, eggs, mozzarella cheese, cucumbers and tomatoes. Finally, I drizzle …

chicken

by Sharon

July 18, 2022

Shrimp and Tomato Fettuccini Alfredo

Shrimp and Tomato Fettuccini Alfredo is one of our favorite seafood dinners. I start this fettuccini dish by cooking the shrimp in butter and garlic. Then, I add lots of cream, Parmesan, and cherry tomatoes. We like this dish for several reasons. First of all, …

seafood

by Sharon

July 16, 2022

Shrimp and Feta Panzanella Salad

Shrimp and Feta Panzanella Salad is one of our favorite summer salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with toasted baguette cubes, fresh veggies, and creamy feta cheese. We like this dish for several reasons. First of all, I like that I can make this salad in just fifteen minutes of hands -on time. Secondly, I like that I can make components of this salad ahead of time. I like to boil the shrimp and make the vinaigrette early in the day. And, lastly, we all love the toasty bread cubes, creamy feta, and sweet shrimp.

The Equipment I Used

A Large Pot- Use a large pot to boil the shrimp.
A Small Jar- I used this to shake up my vinaigrette.

The Ingredients Needed for Shrimp and Feta Panzanella Salad

Shrimp- My preference is to use Gulf Shrimp.
A Baguette- You can also use any kind of hearty bread like ciabatta or peasant bread.
Fresh Basil- Lots of fresh basil gives the vinaigrette great summer flavor.
Extra Virgin Olive Oil- Use a good mild extra virgin olive oil. I like the California Olive Ranch brand.
Tomatoes- To add great color to your salad, try adding multicolored cherry tomatoes.
Feta Cheese- My favorite feta is French feta, that you can find at a good cheese shop. But feta will do.
Lemon Juice- For the vinaigrette, I like to use fresh lemon juice.
Garlic- I like to buy the peeled cloves and store them in my freezer.

How I Made my Salad

First, I boiled the shrimp. Take care to not overcook them.
Next, I made the vinaigrette. Take care to measure the ingredients.
Then, I toasted the baguette and tossed everything together.

If you like shrimp, you need to try this fresh and delicious Shrimp and Feta Panzanella Salad.

Shrimp and Feta Panzanella Salad

Toasted baguette cubes, creamy French feta, farmstand tomatoes, and boiled shrimp all tossed with a basil vinaigrette.

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Prep Time 15

Cook Time 5

chilling time 1

Total Time 1 20

Course Main Course

Cuisine American, Italian

Servings

Ingredients

½ tsp. kosher salt
2 sprigs fresh thyme
1 tsp. red pepper flakes
1 tsp. fennel seeds
½ lemon
1 lb. shrimp, deveined and shelled, fresh or frozen
2 cups cubed baguette
2 tbsp. extra virgin olive oil
2 cups cherry tomatoes, halved
1 cup feta cheese, cut in half inch cubes
2 cups halved and sliced cucumbers
½ cup sliced red onion
¼ cup basil leaves
1 red bell pepper, cut in one- inch pieces

For the Basil Vinaigrette:

½ cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tsp. honey
1 tsp minced garlic
1 tsp. dried oregano
¼ tsp. kosher salt and pepper
¼ cup sliced basil leaves

Instructions

Bring a large pot, half full of water, to a boil. Add the salt, thyme, red pepper flakes, fennel seeds, lemon, and the shrimp.
Boil the shrimp for 5 minutes, or until pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Chill for at least one hour.
While the shrimp are chilling, toast the baguette: Toss the baguette cubes with the oil and place them on a baking sheet. Bake for five minutes.
Also, make the Basil Vinaigrette: Simply shake together all the ingredients in a small jar.
When the shrimp are chilled toss them together with the bread cubes and all the vegetables. Drizzle on as much dressing as you like and toss again.

Keyword seafood

Tried this recipe?Let us know how it was!

Uncategorized

by Sharon

July 15, 2022

Birria Tostadas with Pickled Onions

Birria Tostadas with Pickled Onions are one of our favorite summer dinners. I start this dish by braising tender short ribs in a spicy pepper broth. Then, I top crispy tortillas with the beef, pickled onions, cilantro and queso fresco. We like this dish for …

beef

by Sharon

July 14, 2022

Summer Tomato and Feta Shakshuka

Summer Tomato and Feta Shakshuka is one of our favorite summer breakfasts. I start this dish by making a spice filled tomato and red pepper sauce. Then, I nestle fried eggs in the tomato sauce and melt feta cheese over everything. We like this dish …

breakfast

by Sharon

July 13, 2022

Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce are one of our favorite appetizers. I start these fries by deep-frying sliced up potatoes. Next, I make a creamy cheddar cheese sauce. Finally, I top the fries with a fresh tomato salsa. We like these French fries for several reasons. First of all, I like that I can make this decadent appetizer in less than an hour. Secondly, I like that these fries are easy enough for everyday but fancy enough for company. And, lastly, we all love the crisp fries, cheesy sauce, and fresh salsa. It’s a really delicious flavor combo.

The Equipment I Used

A Push Slicer- To cut uniform fries I used a Kuhn Rikon Push Slicer. But you can also use a knife.
A Deep Fry Thermometer- In my opinion, this is a must. You’ll need this to see what temperature your oil is heated to.
A Dutch Oven- I used my Le Creuset Dutch oven to deep fry my fries.

The Ingredients Needed for Nacho Fries with Cheddar Sauce

Cheddar Cheese- Use extra sharp cheddar. I like the Cabot brand.
Evaporated Milk- You’ll need this to make the cheese sauce. You can find it in the baking section of the market.
Cornstarch- You’ll also need this to make the cheese sauce. You can find it in the baking section of your market.
Potatoes- Use Idaho russet potatoes.
Oil- Use vegetable, peanut, or canola oil to fry your fries. Do not use olive oil.

How I Made my Nacho Fries

Frist, I made the cheese sauce. It’s important to use the correct amount of cheese.
Next, I fried the potatoes. Only add potatoes to the oil when it is at the correct temperature.
Finally, I topped the drained fries with most of the cheese sauce and all the veggies.

If you like French fries, you need to try these cheesy and delicious Nacho Fries with Cheddar Sauce.

Nacho Fries with Cheddar Sauce

Homemade deep-fried French fries topped with cheddar cheese sauce and a fresh salsa.

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Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer

Cuisine American

Servings