Strawberry Shortcake Biscuits with Coconut Whipped Cream

Strawberry Shortcake Biscuits with Coconut Whipped Cream ~ Spring is officially here and there’s a lot to celebrate. The weather is amazing in Texas right now, the roads are lined with gorgeous wild flowers, and it’s strawberry season ~ yippee! My oldest son just turned 11 –– holy moly ~ I am not sure how that is even possible but here we are –– and he is not a cake lover. Waaa? Crazy, right? How can a kid not like cake? I don’t know but for his day I try to make something just for him but also crowd pleasing for the other folks around to celebrate. This year I went with Strawberry Shortcake Biscuits with Coconut Whipped Cream and it was a hit but most importantly my sweet boy loved it. Fresh strawberries, lightly sweetened coconut cream with lemon zest-ed biscuits what’s not to like? I also got to make this fun treat over on Studio 512 with my pal Amanda Tatom –– you can watch that below. In the meantime, Happy Spring!

Print Recipe

Strawberry Shortcake Biscuits with Coconut Whipped Cream

Prep Time

20-25 Minutes

Cook Time

10-12 Minutes

Servings

Peoples

Ingredients

For The Biscuits

• 2 Cups all purpose unbleached white flour
• 1 Tablespoon baking powder
• 1 Tablespoon sugar plus a little extra for sprinkling
• 1/2 Teaspoon sea salt
• 1/4 Teaspoon ground nutmeg
• 6 Tablespoons unsalted butter - chopped and cold
• 3/4 Cup milk - I used 2%
• 1 Medium lemon zest and juice
• 1 Pound fresh strawberries

for the whipped cream

• 1 Cup fresh whipping cream
• 1 Can (13.5 ounces) coconut milk refrigerated - water removed
• 2 Tablespoons sugar
• 1/2 Teaspoon toasted coconut optional for serving

Prep Time 20-25 Minutes Cook Time 10-12 Minutes Servings Peoples Ingredients For The Biscuits 2 Cups all purpose unbleached white flour 1 Tablespoon baking powder 1 Tablespoon sugar plus a little extra for sprinkling 1/2 Teaspoon sea salt 1/4 Teaspoon ground nutmeg 6 Tablespoons unsalted butter - chopped and cold 3/4 Cup milk - I used 2% 1 Medium lemon zest and juice 1 Pound fresh strawberries for the whipped cream 1 Cup fresh whipping cream 1 Can (13.5 ounces) coconut milk refrigerated - water removed 2 Tablespoons sugar 1/2 Teaspoon toasted coconut optional for serving

Instructions

for the biscuits

1. Preheat oven to 450 degrees. In a large bowl combine flour, baking powder, salt and nutmeg. Next combine the butter in with the dry ingredients either using a food processor or cutting with two knives or pastry knife until mixture resembles bread crumbs. Do this step quickly to keep butter from melting. Next add milk, lemon juice and lemon zest together in a small and stir well. Then slowly add liquid mixture into the flour mix and stir until well combined. Line a cookie sheet with a silpat or parchment paper. Divide dough into 8 to 10 even pieces by dropping with a spoon onto the prepared cookie sheet creating your biscuits. Sprinkle the tops of each one with a little sugar and place into the oven. Bake for 10-12 minutes or until lightly golden on top. Remove from oven and set on a rack to cool.

for the whipped cream

1. Remove well chilled coconut milk from the refrigerator. Open gently as to not shake, use a spoon to scoop out the creamy top of the milk leaving behind the water. Add this into the mixing bowl. Next add the cream and sugar and place on high speed. Combine together for 5-8 minutes - until desired fluffiness is reached and set aside.
2. To serve: Split biscuits in half horizontally and place bottom half in to the serving bowl. Add a few slices of strawberries then top with a dollop of whip cream. Add another layer of strawberries and whipped cream. Place the top half of the biscuit on top followed by one more small dollop of whipped cream and a sprinkle of toasted coconut. Continue process with the other biscuits and serve.