July 20, 2022

Summer Strawberry Coconut Shortcakes

Summer Strawberry Coconut Shortcakes are one of our favorite summer desserts. I start this dish by making coconut shortcakes. Then, I fill them with coconut whipped cream and sliced strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole dessert in just about thirty minutes. Secondly, I like that this dessert can be made ahead of time. And, lastly, we all love the buttery biscuits, sweet strawberries, and fluffy coconut whipped cream.

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.

Print Recipe Pin Recipe

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.