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.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American, Southern

Servings 7

Equipment

• electric mixer

Ingredients

  

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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.

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Strawberry Coconut Layer Cake is one of our favorite summer desserts. I start this cake by mixing up a sweet coconut batter. While it bakes, I make a fresh strawberry filling. And I make a creamy coconut and strawberry buttercream frosting. We like this cake for several reasons. First of all, I like that this cake can be made in about one hour. Secondly, I like that this cake uses fresh summer strawberries. Since I love using as much summer fruits as I can all summer long. And, finally, we all love this tender cake with its sweet strawberry filling and creamy frosting.

The Equipment I Used

• A Food Scale- For perfect baking results, use a food scale to weigh your flour and sugar. I also use the scale to make sure each pan has the same amount of batter.
• Round Cake Pans- You’ll need three nine-inch round cake pans.
• Baking Spray and Parchment Paper- Be sure to use these to make sure your cake doesn’t stick to the pan.

The Ingredients Needed for Strawberry Coconut Layer Cake

• Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter.
• Cake Flour- Use regular cake flour, not self-rising.
• Food Dye- Use liquid red food dye.
• Coconut- Be sure to use sweetened coconut flakes.
• Powdered Sugar- Sift first and then measure. I always use the Domino brand.
• Eggs- Use room temperature eggs.
• Buttermilk- Be sure to use whole milk buttermilk.
• Strawberry Jam- Use a good quality strawberry jam.

How I Made my Cake

• First, I made the batter. Take care to not overmix the ingredients.
• Next, I made the filling. Slice the strawberries thinly.
• Then, I made the frosting. Be sure to sift the sugar before measuring.
• Finally, I assembled my cake and served it right away.

If you like coconut, you need to try this scrumptious Strawberry Coconut Layer Cake.

Strawberry Coconut Layer Cake

Coconut cake filled with fresh strawberries and topped with a strawberry coconut buttercream frosting.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Equipment

• 3 9- inch round cake pans

Ingredients

  

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For the Coconut Cake:

• 2½ cups cake flour (280g)
• ½ tsp. salt
• 1¼ tsp. baking powder
• ½ tsp. baking soda
• 12 tbsp. softened unsalted butter (168g)
• 1½ cups granulated sugar (300g)
• 1 tsp. coconut extract
• ½ cup sweetened coconut flakes
• 4 large eggs, at room temperature
• ½ cup whole milk buttermilk, at room temperature

For the Strawberry Filling:

• 2 cups strawberries, thinly sliced
• ½ cup strawberry jam

For the Buttercream Frosting:

• 3½ cups sifted powdered sugar (sift before measuring)
• 1 cup softened unsalted butter
• 2 tsp. coconut extract
• 4 tbsp. heavy cream
• ¼ cup strawberries, minced
• ⅛ tsp. red food dye

Instructions

 

• Begin by making the cake: Preheat the oven to 350 degrees. Spray three nine- inch round cake pans with baking spray. Line the bottom of each pan with parchment rounds and spray them with the baking spray.
• In a bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
• In the bowl of an electric mixer, cream together the butter and sugar. Beat on high for four minutes until the mixture is light and fluffy. Beat in the coconut flakes and coconut extract.
• Add the eggs, one at a time, beating after each addition.
• Add a half of the flour on low speed, and then add all of the buttermilk. Add the rest of the flour. Stir just until each element is blended in.
• Divide the mixture equally between the three pans. Bake for 20 minutes or until a toothpick comes out clean when inserted in the middle. Cool for ten minutes in the pan on a wire rack, and then cool completely out of the pan on a wire rack.
• While the cake cools, make the filling: Simply stir together the ingredients.
• Also make the frosting: In the bowl of the electric mixer, using the the whisk attachment, whip together the powdered sugar, butter, coconut extract, dye and heavy cream. Whip until creamy. Stir in the strawberries.
• Divide the filling between the bottom two layers and frost the cake all over with the buttercream.

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Honey Cake with Creamy Frosting is our favorite Rosh Hashanah dessert. Without honey cake, it just wouldn’t feel like the Jewish New Year to me. Some honey cakes can be dry, but I promise you that this one is moist and utterly delicious. I love this cake for several reasons. First of all, I love how quick this cake is to make. The whole cake can be made in about thirty minutes of hands on time. Secondly, I like that this cake can be made with items I always have in the house. And, lastly, I love the deep, rich flavor of this cake. Also, the cream cheese frosting is incredibly fluffy and yummy.

The Equipment I Used

• A Nine Inch Springform Pan- I used my cheesecake pan to make this cake. Since the honey makes it extra sticky, removeable sides are a good idea.
• A Food Scale- For best results, weigh your flour and sugars.
• Sifter- Be sure to sift together your dry ingredients.
• An Electric Mixer- While you could just use a whisk or a spoon, the mixer will give you the best results.
• An Offset Spatula- Use this to spread your frosting on the cake.

The Ingredients Needed for Honey Cake with Creamy Frosting

• Honey- Please use a good quality honey for the best flavor.
• Coffee- My favorite coffees are made by Bear Mountain Coffee. I used their salted caramel flavor this time.
• Butter- Be sure and use unsalted butter. Make sure it’s nice and soft.
• Flour- I use King Arthur flour.
• Cream Cheese- Be sure a brick cream cheese, not a whipped cream cheese. I like Philadelphia brand cream cheese. I soften it in the microwave.
• Confectioner’s Sugar- If using cup measures, sift and then measure your sugar.

How I Made my Cake

• First, I mixed together the batter. It’s very important to measure carefully, and not overmix.
• Next, I made the frosting. Again, measuring carefully is so important.
• Finally, I frosted the cake and sprinkled on the walnuts.

Honey Cake with Creamy Frosting

A one layer honey cake topped with cream cheese frosting and chopped walnuts.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine German

Servings 8 slices

Calories 375 kcal

Equipment

• 9 inch springform pan
• electric mixer

Ingredients

  

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• 1 tbsp. vegetable shortening
• 2 large eggs, at room temperature
• ½ cup granulated sugar (100g)
• ½ cup packed dark brown sugar
• ½ cup honey
• ½ cup brewed coffee
• ½ cup unsalted butter, melted
• 2 cups flour (240g)
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. vanilla
• 2 tsp. bourbon

For the Cream Cheese Frosting:

• 12 ounces softened brick cream cheese
• 8 tbsp. unsalted butter, softened
• 2 tsp. vanilla extract
• 2 cups powdered sugar (240g)
• ½ cup finely chopped walnuts

Instructions

 

• Preheat the oven to 350 degrees. Grease a nine inch springform pan with shortening.
• In the bowl of an electric mixer, beat the eggs. Add the sugars and beat until light and thick.
• In a small bowl, stir together the coffee and honey, and then add it to the mixing bowl. Add the butter and mix until combined.
• In a third bowl, sift together the flour, salt, baking powder, and baking soda. Add this to the mixing bowl and mix until just combined. Then add the vanilla and the bourbon.
• Bake the cake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the sides right away. Let it cool on a rack for ten minutes, and then using a spatula, remove the bottom of the pan. Let it cool for another 50 minutes and then frost it.
• For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the cream cheese, and whip until blended.
• Spread frosting all over the top of the cake, and sprinkle the walnuts all over.

Nutrition

Calories: 375kcal

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