Summer Strawberry Coconut Shortcakes
Coconut Shortcake Biscuits filled with strawberries and coconut whipped cream.
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.
Tried this recipe?Let us know how it was!