Description
Indulge in this delightful Strawberry Shortcake with Coconut Whipped Cream, a perfect blend of flavors and textures that will satisfy your dessert cravings. Light and fluffy shortcakes are filled with juicy macerated strawberries and topped with luscious coconut whipped cream.
Ingredients
Scale
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 large egg, lightly beaten
For the strawberries:
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
For the coconut whipped cream:
- 1 can (14 ounces) full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare shortcakes: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add milk and egg, stir until just combined. Drop spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes.
- Prepare strawberries: Combine sliced strawberries and sugar in a bowl. Let macerate for at least 20 minutes.
- Make coconut whipped cream: Scoop solid coconut cream into a mixing bowl, beat until fluffy. Add powdered sugar and vanilla extract, beat until combined.
- Assemble: Split shortcakes in half. Layer with macerated strawberries and coconut whipped cream. Top with the other half and more strawberries and cream if desired.
Notes
- For best results, refrigerate coconut milk overnight to separate the cream.
- Substitute with regular whipped cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
