Coconut & Pecan Strawberry Shortcakes

Strawberry shortcake is a sweet summertime dessert. Coconuts and pecans are added to the shortcake dough to give this sweet dessert an even better flavor.
Use fresh strawberries for this sweet treat!
Photo by LRay W.
Use fresh strawberries for this sweet treat!
Use fresh strawberries for this sweet treat!

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • SHORTCAKES:

  • 4

    cups all-purpose flour

  • 1/2

    cup sugar

  • 5

    teaspoons baking powder

  • 1 1/2

    teaspoons table salt

  • 3/4

    cup butter, cubed

  • 1 1/2

    cups sweetened flaked coconut, toasted

  • 4

    large eggs

  • 2

    teaspoons vanilla extract

  • 1/4

    teaspoon coconut extract

  • 1

    cup plus 1 tablespoon heavy cream, divided

  • 1

    cup finely chopped toasted pecans

  • 8

    pecan halves

  • Sweetened flaked coconut

  • 1

    quart strawberries, halved

  • 1

    tablespoon fresh lime juice

  • 3

    tablespoons sugar

  • Sweet Mascarpone Cream

Directions

SHORTCAKES: Preheat oven to 400°F. Whisk together flour and next 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Process toasted coconut in a food processor until finely chopped. Whisk together eggs, extracts, and 1 cup cream. Add egg mixture, chopped pecans, and toasted coconut to flour mixture, and stir with a wooden spoon just until blended. Knead dough in bowl about 10 times, using lightly floured hands. (Dough will be soft and moist.) Turn dough out on a floured surface, and gently pat to a 1-inch thickness. Cut into 8 (2 1/2- to 3-inch) squares, reshaping dough once. Place shortcakes on a parchment paper-lined baking sheet, and chill 15 minutes. Press 1 pecan half into each shortcake; brush with remaining 1 tablespoon cream. Sprinkle with sweetened flaked coconut. Bake at 400°F for 18 minutes or until golden brown. Cool on pan on a wire rack 20 minutes. Meanwhile, prepare Strawberries: Stir together strawberries, lime juice, and 3 tablespoons sugar. Assemble: Split shortcakes in half horizontally. Place each shortcake bottom on a dessert plate, and top with about 1/3 cup strawberry mixture, desired amount of Sweet Mascarpone Cream, and shortcake tops.

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