Coconut Strawberry Shortcake

Ah, Coconut Strawberry Shortcake! Just saying it brings a smile to my face. This delightful dessert is the perfect blend of light, fluffy, and sweet all at once, making it an instant favorite in my household. I remember the first time I made this treat; it was a sunny afternoon, and I had a basket full of fresh strawberries just begging to be transformed into something delicious. As I whipped up the coconut-infused cream and layered it with the strawberries, my kitchen smelled like a tropical paradise.

What I love most about this recipe is how versatile it is. It’s a showstopper at summer barbecues and a cozy indulgence during those gloomy winter months. Whether there are family gatherings or just a quiet evening at home, I can always count on this Coconut Strawberry Shortcake to bring joy. So let’s dive into this beautiful creation and bring a taste of summer to your table!

What’s in Coconut Strawberry Shortcake?

Coconut Milk: The star of this recipe! Rich, creamy, and dairy-free, coconut milk takes the shortcake experience to a whole new level. I personally prefer the full-fat canned version for that perfect richness.

Fresh Strawberries: Sweet, juicy, and bursting with flavor, fresh strawberries are essential. I like to look for ripe strawberries at the farmers’ market; they always taste better than store-bought ones!

Granulated Sugar: Just the right amount of sweetness to enhance the strawberries. Use organic sugar if you want a more wholesome touch.

All-Purpose Flour: This is the base for our shortcake. I sometimes substitute half of it with almond flour for a nutty flavor, which pairs beautifully with the coconut.

Baking Powder: Helps the shortcake rise and become light and fluffy. Make sure it’s fresh for the best results!

Salt: Just a pinch to balance out the sweetness.

Unsalted Butter: For that melt-in-your-mouth crumb. You can also use coconut oil for a dairy-free alternative!

Whipped Cream: A cloud of whipped coconut cream adds the finishing touch. Whip it up with a bit of sugar for sweetness, and you have yourself a heavenly topping!

Is Coconut Strawberry Shortcake Good for You?

While this dessert is undoubtedly indulgent, it does have some redeeming qualities!

Coconut Milk: It brings healthy fats to the mix, which can be great for energy. Plus, coconuts are known to have antimicrobial properties!

Strawberries: These little red gems are packed with vitamins, antioxidants, and fiber. Who knew dessert could have a health boost?

Of course, sugar and butter do have their downsides when enjoyed in excess, so it’s best to savor this delectable shortcake in moderation. If you’re feeling adventurous, consider swapping out some sugar for a natural sweetener like agave syrup or honey.

Ingredients:

– 1 can (14 oz) full-fat coconut milk, chilled
– 1 pound fresh strawberries, hulled and sliced
– ½ cup granulated sugar (adjust to taste)
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, melted
– 1 cup whipped cream (or coconut whip for dairy-free)

*(Serves about 6-8 people)*

How to Make Coconut Strawberry Shortcake?

1. **Preheat your oven** to 425°F (220°C). Line a baking sheet with parchment paper.
2. **Prepare the strawberries.** In a medium bowl, combine sliced strawberries and 2 tablespoons of sugar. Let them sit for about 30 minutes to release their juices.
3. **Make the shortcake.** In a large bowl, whisk together flour, baking powder, salt, and the remaining sugar. Stir in melted butter and a cup of coconut milk until just combined; the mixture should be a little lumpy.
4. **Shape the shortcake.** On a floured surface, turn the dough out and gently knead a few times. Pat into about an inch thick round. Cut into circles using a cookie cutter or a glass.
5. **Bake the shortcakes.** Place the rounds on the prepared baking sheet, spacing them a bit apart. Bake for 15-20 minutes until golden brown.
6. **Make the whipped cream.** While the shortcakes bake, prepare your whipped cream. If using coconut milk, scoop out the solid coconut cream from the can and whip until light and fluffy, adding sugar to taste.
7. **Assemble the dessert.** Once the shortcakes are cool, slice them in half. Layer the bottom half with strawberry slices, add a generous dollop of whipped cream, and place the top half back on. Top with more strawberries and cream.

Sweet Suggestions for Strawberry Bliss

– Feel free to get creative! Add a splash of vanilla extract to the whipped cream for extra flavor.
– Consider experimenting with different berries – blueberries and raspberries also pair fantastically with coconut and cream.
– Serve with a sprinkle of toasted coconut on top for a lovely finish and additional crunch!

I genuinely hope you give this Coconut Strawberry Shortcake a try! It’s a recipe that always brings people together, and I love hearing how it turns out in your own kitchen. So gather your ingredients, embrace the joy of baking, and don’t forget to snap a picture of your creation! Let me know how it goes! 🌴🍓