Coconut-Chocolate Strawberry Shortcakes

Total Time:
1 hr 30 min
1 hr
30 min

6 servings

  • For the shortcakes:
  • 1 cup heavy cream, plus more for brushing
  • 2 tablespoons sour cream
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 stick unsalted butter, cut into 1-inch cubes and frozen
  • 1 cup semisweet chocolate chips
  • 1 1/2 cups sweetened shredded coconut
  • For the toppings:
  • 2 pounds strawberries, hulled and sliced
  • 1/2 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.

  • Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.

  • Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.

  • Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.

  • Photograph by Ryan Liebe

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    Recipe courtesy of Food Network Kitchen