STRAWBERRY SHORTCAKES

Happy July 1st everyone! I can’t believe the 4th of July weekend is finally here. We need some good desserts to celebrate properly! Strawberry shortcakes are a classic and are the perfect seasonal dessert for a crowd. Made with buttery biscuits, fresh local strawberries and homemade coconut whipped cream come. The best part about this recipe is that you can double it, so if you have a big group, it’s no biggie. And trust me, they will all be gone!

Pro tip: Try and go strawberry picking if you can, the fresh local strawberries really make the recipe!

STRAWBERRY SHORTCAKES  

Biscuits: 

2 3/4 cups all-purpose flour 

1/4 cup granulated sugar 

4 teaspoons baking powder 

1/2 teaspoon baking soda 

1 teaspoon salt 

3/4 cup cold butter, cut into cubes 

1 cup buttermilk 

1 tablespoon heavy cream 

1 tablespoon coarse sugar 

Berries: 

4 cups strawberries, hulled 

1/4 cup granulated sugar 

Whipped Cream: 

1 cup heavy cream 

2 tablespoon confections’ sugar

1 teaspoon coconut extract 

Prepare Biscuits: In large bowl combine flour, sugar, baking powder, baking soda and salt: stir  to mix. With pastry blender or 2 knives used scissor-style, cut in butter until mixture is the size  of peas. Add buttermilk; stir until just combined. With lightly floured hands, gather dough into a  ball; flatten dough with hands or lightly floured rolling pin into roll dough into 1/2-inch-thick  square. Fold one side into the center, then other side. Turn dough horizontally; repeat process  of folding and turning 2 more times. 

Preheat oven to 350°F. With 3-inch round biscuit cutter, cut out dough into rounds. Reroll  scraps to make 9. Place on cookie sheet, about 2 inches apart. Brush each biscuit with heavy  cream; sprinkle with coarse sugar. Bake 15 minutes or until top is golden. 

Prepare Berries: Cut strawberries into quarters (if small, cut each in half); place in large bowl;  stir in granulated sugar. Cover and refrigerate until ready to use, stirring occasionally.