Coconut Strawberry Shortcake with Homemade Whipped Cream Recipe

Looking for a delicious twist on classic strawberry shortcake? Look no further than this recipe for Coconut Strawberry Shortcake with Homemade Whipped Cream! Fragrant coconut adds a new layer of flavor to this classic dessert, making it the perfect treat for any occasion.

Ingredients:

For the shortcakes

• 2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon honey

For the whipped cream

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the strawberries

• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to cut it in until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and honey.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Pat the dough into a circle that is about 1 inch thick. Use a biscuit cutter or a glass to cut out 6-8 shortcakes.
8. Transfer the shortcakes to the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
9. While the shortcakes are baking, prepare the whipped cream. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together until stiff peaks form.
10. In a separate bowl, mix the sliced strawberries with sugar and lemon juice.
11. To assemble the shortcakes, slice each one in half and place the bottom half on a plate. Spoon a dollop of whipped cream onto the shortcake and top with a spoonful of sliced strawberries. Repeat with another layer of shortcake, whipped cream, and strawberries. Finish with the top half of the shortcake and a final dollop of whipped cream and strawberries.

Tips

• To make this recipe gluten-free, substitute the all-purpose flour for a gluten-free flour blend.
• You can also use other types of berries or fruit in place of strawberries for a different flavor.
• If you prefer a sweeter whipped cream, you can add more sugar to taste.

Conclusion

This Coconut Strawberry Shortcake with Homemade Whipped Cream is a delicious twist on a classic dessert that is sure to impress your friends and family. With fragrant coconut, fresh strawberries, and creamy homemade whipped cream, this dessert is the perfect ending to any meal. Give it a try and see for yourself how delicious it is!