Coconut-and-Pecan Strawberry Shortcakes

By MJH

Yield: Makes 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 Tbsp. heavy cream, divided
• 1 cup finely chopped toasted pecans
• Parchment paper
• 8 pecan halves
• Sweetened flaked coconut
• STRAWBERRIES:
• 1 qt. strawberries, halved
• 1 tablespoon fresh lime juice
• 3 tablespoons sugar
• ADDITIONAL INGREDIENT:
• Sweet Mascarpone Cream

Details

Adapted from myrecipes.com

Preparation

Step 1

Prepare Shortcakes:
Preheat oven to 400°.
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 Tbsp. cream.
Sprinkle with sweetened flaked coconut.

Bake at 400° 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 Tbsp. 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.