Strawberry Shortcake with a Coconut Twist

 Strawberry Shortcake with a Coconut Twist

Few desserts are as timeless and beloved as strawberry shortcake. The perfect combination of light, flaky shortcakes, sweet strawberries, and whipped cream is a classic for a reason. But what happens when you add a tropical twist? Enter: the strawberry shortcake with coconut. The addition of coconut adds a nutty richness and depth of flavor that makes this dessert even more irresistible. Whether you're hosting a summer party, celebrating a birthday, or simply treating yourself, this coconut-infused version will become your new favorite.

Why Coconut?

Coconut brings a subtle sweetness and creamy texture to any recipe. Its versatility allows it to complement the tartness of strawberries and the richness of whipped cream without overwhelming the dish. In this recipe, we’ll incorporate coconut in several ways: shredded coconut for texture, coconut milk for moisture, and coconut sugar for a caramel-like flavor.

Ingredients

This recipe makes about 8 servings.

For the Shortcakes:

2 cups all-purpose flour (or coconut flour for a gluten-free option)

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

¼ cup cold, unsalted butter (cubed)

½ cup coconut milk (full-fat, canned)

1 egg (optional, for richness)

1 teaspoon vanilla extract

½ cup shredded unsweetened coconut

For the Strawberry Filling:

1 pound fresh strawberries, hulled and sliced

2–3 tablespoons coconut sugar (or regular sugar)

1 teaspoon lemon juice

For the Coconut Whipped Cream:

1 can (14 oz) coconut cream, chilled overnight

2–3 tablespoons powdered sugar or honey (adjust to taste)

1 teaspoon vanilla extract

Optional Toppings:

Toasted coconut flakes

Fresh mint leaves

Drizzle of coconut caramel or melted chocolate

Step 1: Preparing the Strawberries

Start by preparing the strawberry filling so it has time to macerate. Maceration enhances the strawberries' natural sweetness and creates a luscious syrup.

In a medium bowl, combine the sliced strawberries, coconut sugar, and lemon juice. Toss gently to coat the berries evenly.

Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 30 minutes to an hour. Stir occasionally to help the sugar dissolve.

The lemon juice brightens the flavor, while the coconut sugar gives the syrup a slightly caramelized taste.

Step 2: Making the Coconut Shortcakes

The shortcakes are the foundation of this dessert, and adding shredded coconut gives them a delightful chewiness and extra flavor.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Stir in the shredded coconut.

In a separate bowl, whisk together the coconut milk, egg (if using), and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix—this will ensure tender shortcakes.

Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch-thick circle.

Use a round biscuit cutter or a glass to cut out circles of dough. Re-roll any scraps and continue cutting until all the dough is used.

Place the shortcakes on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.

Let the shortcakes cool on a wire rack while you prepare the whipped cream.

Step 3: Whipping Up the Coconut Cream

Coconut whipped cream is a dairy-free alternative that’s just as light and fluffy as traditional whipped cream.

Scoop the chilled coconut cream from the can, leaving any liquid behind. Place the cream in a large mixing bowl.

Using a hand mixer or stand mixer, whip the coconut cream on high speed until soft peaks form (about 2–3 minutes).

Add the powdered sugar or honey and vanilla extract. Continue whipping until the cream is light and fluffy. Adjust the sweetness to your taste.

Keep the whipped cream in the refrigerator until you're ready to assemble the shortcakes.

Step 4: Assembling the Strawberry Shortcakes

Now for the fun part: putting everything together!

Slice each shortcake in half horizontally using a serrated knife.

Place the bottom half of a shortcake on a plate. Spoon a generous amount of the macerated strawberries (and their syrup) onto the shortcake.

Add a dollop of coconut whipped cream on top of the strawberries.

Place the top half of the shortcake over the whipped cream and repeat with more strawberries and cream if desired.

Garnish with toasted coconut flakes, a sprig of mint, or a drizzle of coconut caramel for an extra touch of elegance.

Tips for Success

Chill the Coconut Cream: For the best results, chill the coconut cream overnight. This helps it separate from the liquid, making it easier to whip.

Choose Ripe Strawberries: Look for bright red, fragrant strawberries, as they’ll have the best flavor.

Don’t Overmix the Dough: Overworking the dough can make the shortcakes tough instead of tender.

Customize the Sweetness: Adjust the sugar in the strawberries and whipped cream to suit your taste.

Variations

While this coconut-infused strawberry shortcake is divine as is, you can experiment with different flavors and textures:

Chocolate Coconut Shortcake: Add 2 tablespoons of cocoa powder to the shortcake dough and sprinkle chocolate shavings over the whipped cream.

Tropical Shortcake: Mix in diced mango or pineapple with the strawberries for a tropical fruit medley.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or coconut flour. Adjust the liquid as needed since coconut flour absorbs more moisture.

Vegan Version: Replace the butter with coconut oil and skip the egg. The coconut milk and shredded coconut will still provide richness.

Why This Recipe Stands Out

This strawberry shortcake with coconut is a delightful fusion of classic and tropical flavors. The buttery shortcakes with a hint of coconut, the juicy strawberries bathed in their own syrup, and the cloud-like coconut whipped cream create a harmonious blend of textures and tastes.

Perfect for summer gatherings, family dinners, or even as a comforting treat on a rainy day, this dessert is as versatile as it is delicious. And because it can be easily adapted to suit dietary preferences, it’s a crowd-pleaser that everyone can enjoy.

Serving and Storing

Strawberry shortcake is best served fresh, as the components (especially the whipped cream) are at their peak when freshly made. However, you can prepare some elements in advance:

Shortcakes: Bake the shortcakes up to 1 day ahead and store them in an airtight container at room temperature.

Strawberries: Prepare the strawberries a few hours in advance and refrigerate them until needed.

Coconut Whipped Cream: Whip the coconut cream up to 4 hours ahead and keep it chilled until ready to serve.

If you have leftovers, store the components separately to prevent the shortcakes from becoming soggy.

Final Thoughts

Strawberry shortcake with coconut is a dessert that elevates the traditional to something truly special. The tropical twist makes it feel indulgent yet light, satisfying both comfort food cravings and a desire for something unique.

Read Free on Kindle Unlimited 

Magnolia Trees 

https://www.amazon.com/Potted-Magnolia-Trees-Patio-Shade-ebook/dp/B0DTJL3C3R/

Salmon Recipes 

https://www.amazon.com/Salmon-Recipes-Strawberry-Appetizing-ebook/dp/B0DTQR5XDP/

Growing Okra

https://www.amazon.com/Growing-Cabbage-Okra-Fresh-Harvest-ebook/dp/B0DT7M6DPG/

Growing Pomegranates

https://www.amazon.com/Growing-Pomegranate-Trees-Indoors-Shade-ebook/dp/B0DT7CQJ27/