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lindybug

Mixed Berry Coconut Shortcakes

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Ingredients

  • 1 1/4 cups all purpose flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp grated orange rind
  • 6 Tbsp butter, cut into pieces
  • 1 1/4 cups sweetened flake coconut
  • 6 Tbsp milk
  • 1 pint strawberries, sliced
  • 1 1/2 cups blackberries
  • 1/4 cup sugar
  • 1 Tbsp lemon juice
  • 1 cup heavy cream

Details

Preparation

Step 1

Heat oven to 425 degrees. Mix flour, baking powder, salt and rind in bowl. Cut in butter until fine crumbs. Stir in 1 cup coconut. Stir in milk just until mixture comes together.

On floured surface, pat dough into 9x6" rectangle, 1/2" thick. Cut into 6 squares (3x3"). Place on ungreased baking sheet.

Bake in 425 degrees oven 12-14 min. until golden. Remove shortcakes from oven; cool. Lower oven to 350 degrees. Spread remaining coconut on clean baking sheet. Bake 2 min; stir and bake 2 min more or until golden.

Mix strawberries, blackberries, 2 Tbsp sugar and lemon juice in bowl. Beat cream and remaining 2 Tbsp sugar in bowl until soft peaks form.

Split shortcakes in half horizontally. Assemble shortcakes with berry mixture and whipped cream.

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