Serves 8.
Note: Try and make these shortcakes the same day you serve them. They come together quickly. If there are leftovers — doubtful! — they're fabulous for breakfast. To toast coconut, spread it on a cookie sheet and bake in 350-degree oven until light brown, about 7 minutes. From Beth Dooley.
Shortcakes:
• 1/4 c. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3 c. cake flour or pastry flour or all-purpose flour
• 1/2 c. very chilled (frozen) unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 1/4 c. heavy cream, plus a little more for brushing the shortcakes
Strawberries:
• 2 lb. strawberries, stemmed
• 1 tbsp. fine sugar
• 1 tsp. lemon juice
Cream:
• 2 c. heavy cream
• 3 tbsp. fine sugar
• 1 tsp. vanilla
• 1/4 c. whole-milk plain Greek yogurt
• 1/4 c. toasted coconut (see Note)
Directions
To make the shortcakes: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or lightly grease. Whisk together the 1/4 cup granulated sugar, baking powder, baking soda, salt and flour. Toss in the butter and using your fingers, or a pastry blender, work it into the flour to create pea-sized bits. Make a well in the center and add the egg and 1 1/4 cup cream, mixing lightly with a fork to form a shaggy dough. Do not overwork.
Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick round. Cut into 8 wedges and transfer to the prepared baking sheet. Brush the dough with a little cream to be used later. Bake the shortcakes until golden, about 25 to 30 minutes. Remove and set on a rack to cool.
To prepare the strawberries: Slice any larger berries in half or quarters. Toss with 1 tablespoon fine sugar and lemon juice, and set aside to extract juices.
To prepare the cream: Beat 2 cups cream, 3 tablespoons fine sugar and vanilla until stiff peaks form. Gently beat in the yogurt. Remove ¼ cup strawberries and lightly crush in a small bowl. Fold into the cream.
To assemble: Slice the shortcakes in half. Place the bottom half on an individual dessert plate. Mound the strawberries on top of the shortcakes followed by generous amounts of cream. Put the top of the pastry on the strawberries and garnish with toasted coconut. Serve right away.
Nutrition information per serving:
Calories680Fat45 gSodium400 mg
Carbohydrates64 gSaturated fat28 gTotal sugars21 g
Protein8 gCholesterol165 mgDietary fiber3 g
Exchanges per serving: ½ fruit, 3 starch, ½ carb, 9 fat.
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