Strawberry shortcake with coconut and chocolate chips

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

In addition to the amazing flavor combination of strawberries and whipped cream, these cakes also harmoniously combine the flavors of coconut and chocolate. These two ingredients are mixed into the shortbread dough, which is then baked, split horizontally, and sandwiched between a strawberry filling and a delicate whipped cream topping. Whip the cream just before serving, and enjoy its delicate, airy texture paired with juicy berries and a melting, crumbly cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcakes

1 cup heavy cream + extra for greasing the dough
2 tbsp sour cream
1 tsp vanilla extract
2.5 cups premium flour
1/4 cup granulated sugar
1 tbsp baking powder
A pinch of salt
110g unsalted butter, cut into 2cm cubes and frozen
1 tbsp. semi-sweet chocolate granules
1.5 cups sweet coconut flakes

Toppings

1 kg strawberries, hulled and chopped
0.5 cup brown sugar
1 tsp vanilla extract
1 cup heavy cream
0.5 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cream, sour cream, coconut flakes, chocolate chips (granules), semi-sweet chocolate, brown sugar, strawberry

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a baking sheet with parchment paper.
Bake the cakesCombine the heavy cream, sour cream, and vanilla in a small bowl and refrigerate until ready to use. Combine the flour, granulated sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles fine grains. Transfer to a large bowl and stir in the chocolate chips and 1 cup of coconut. Gently fold the heavy cream and sour cream mixture with a spatula until evenly distributed.

Divide the dough into 6 pieces and place on the prepared baking sheet; shape into 3-inch (8-cm) discs (about 1 inch (2.5 cm) thick). Brush the tops with cream and sprinkle with the remaining 1/2 cup of coconut. Bake until lightly browned and firm to the touch, about 30 minutes. Cool on the baking sheet.
Meanwhile, prepare the filling.: Combine strawberries, 1/4 cup brown sugar, and vanilla in a medium bowl.
Just before serving, beat the cream, sour cream, and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Divide the cake layers horizontally in half; sandwich the strawberries and whipped cream between the halves.

Categories:

recipe / Summer dishes / Desserts / Cookie / Cakes / / Food Network - recipes / American cuisine