Coconut Strawberry Shortcake With Coconut Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 individual shortcakes
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 55 minutes

Quick Ingredients

• Strawberries: 2 lb (900 g) strawberries, 1/4 cup (50 g) sugar, 1 tbsp lemon juice, pinch salt
• Coconut biscuits: 2 1/2 cups (300 g) all-purpose flour, 1 tbsp (12 g) baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 3 tbsp (38 g) sugar, 3/4 cup (60 g) unsweetened shredded coconut, 8 tbsp (113 g) cold unsalted butter, 1/2 cup (120 ml) cold canned full-fat coconut milk, 1/4 cup (60 ml) cold heavy cream, 1 tsp vanilla
• Finish: 2 tbsp coconut milk (for brushing), 1 tbsp coarse sugar (optional)
• Coconut whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1 tsp vanilla, 1/2 cup (40 g) toasted shredded coconut (divided)

Do This

• 1) Toast 1/2 cup (40 g) shredded coconut at 350°F (175°C) for 6–8 minutes; cool.
• 2) Slice strawberries; toss with sugar, lemon juice, and salt. Rest 20 minutes.
• 3) Heat oven to 425°F (220°C). Mix dry biscuit ingredients; cut in cold butter.
• 4) Stir in coconut milk, heavy cream, and vanilla just until a shaggy dough forms; pat to 1-inch thick and cut 8 biscuits.
• 5) Bake 16–18 minutes until tall and golden; cool 10 minutes.
• 6) Whip cream with powdered sugar and vanilla to medium peaks; fold in 1/3 cup (about 25 g) toasted coconut.
• 7) Split biscuits; layer strawberries and coconut whipped cream; finish with extra toasted coconut.

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Why You’ll Love This Recipe

• Big summer flavor with a tropical twist: juicy strawberries meet coconut in three different textures.
• Home-cook friendly: no fancy equipment, just a bowl, a cutter, and a mixer (or whisk).
• Make-ahead components: prep the berries and toast coconut while the biscuits bake.
• Perfect contrast: warm, tender coconut biscuits + cold, creamy topping + syrupy fruit.

Grocery List

• Produce: 2 lb (900 g) strawberries, 1 lemon
• Dairy: unsalted butter, heavy cream
• Pantry: all-purpose flour, baking powder, baking soda, granulated sugar, powdered sugar, fine salt, canned full-fat coconut milk, unsweetened shredded coconut, vanilla extract, coarse sugar (optional)

Full Ingredients

Macerated Strawberries

• 2 lb (900 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/4 cup (50 g) granulated sugar
• 1 tbsp lemon juice
• Pinch of fine salt

Coconut-Enriched Biscuits

• 2 1/2 cups (300 g) all-purpose flour, plus extra for dusting
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3 tbsp (38 g) granulated sugar
• 3/4 cup (60 g) unsweetened shredded coconut
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (120 ml) cold canned full-fat coconut milk (stir the can well before measuring)
• 1/4 cup (60 ml) cold heavy cream
• 1 tsp vanilla extract
• 2 tbsp (30 ml) coconut milk, for brushing the tops
• 1 tbsp coarse sugar, for sprinkling (optional, but pretty and adds crunch)

Coconut-Folded Whipped Cream

• 1/2 cup (40 g) unsweetened shredded coconut, for toasting (you will fold most in and use the rest for garnish)
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• Optional: 1/4 tsp coconut extract (use sparingly; it can be strong)

Step-by-Step Instructions

Step 1: Toast the coconut for maximum flavor

Preheat the oven to 350°F (175°C). Spread 1/2 cup (40 g) unsweetened shredded coconut on a rimmed baking sheet in a thin, even layer.

Bake for 6–8 minutes, stirring at the 4-minute mark, until the coconut is light golden and smells nutty. Watch closely near the end; coconut can go from golden to burnt quickly. Set aside to cool completely.

Step 2: Macerate the strawberries

In a medium bowl, combine the sliced strawberries, 1/4 cup (50 g) sugar, 1 tbsp lemon juice, and a pinch of salt. Toss well.

Let the mixture sit at room temperature for 20 minutes to draw out juices and form a light syrup. Give it one more stir before serving.

Step 3: Preheat the oven and prep your pan

Increase oven temperature to 425°F (220°C). Line a baking sheet with parchment paper, or leave it unlined if you prefer crisper bottoms.

If your kitchen is warm, place the cubed butter back in the fridge while you measure the remaining ingredients. Cold butter is the key to flaky, tall biscuits.

Step 4: Mix the dry ingredients and cut in the butter

In a large bowl, whisk together:

2 1/2 cups (300 g) flour, 1 tbsp (12 g) baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3 tbsp (38 g) sugar, and 3/4 cup (60 g) shredded coconut.

Add the cold cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have a mix of pea-sized pieces and some smaller sandy bits. Those larger pieces are what create flaky layers.

Step 5: Add coconut milk and form the dough gently

In a small measuring cup, stir together 1/2 cup (120 ml) cold coconut milk, 1/4 cup (60 ml) cold heavy cream, and 1 tsp vanilla.

Pour the liquids into the flour-butter mixture. Stir with a fork until the dough looks shaggy and most dry flour is absorbed. If there are a few dry spots, use your hands to gently press (not knead) the dough together in the bowl.

Turn the dough onto a lightly floured counter. Pat it into a rectangle about 1 inch thick. Fold it in half, rotate, and pat again. Repeat this fold-and-pat 2 times total to encourage layers without overworking.

Step 6: Cut and bake the coconut biscuits

Pat the dough to a final thickness of 1 inch. Cut 8 biscuits using a 3-inch round cutter, pressing straight down (don’t twist, which can seal the edges and reduce rise). Gather scraps gently once to cut the last biscuits.

Place biscuits on the baking sheet with sides just barely touching for taller rise. Brush tops with 2 tbsp (30 ml) coconut milk and sprinkle with 1 tbsp coarse sugar if using.

Bake at 425°F (220°C) for 16–18 minutes, until the tops are deep golden and the biscuits feel set when lightly tapped.

Cool on the pan for 10 minutes (they’ll finish setting up), then transfer to a rack if you like.

Step 7: Whip coconut-flecked cream

In a chilled mixing bowl, combine 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, and 1 tsp vanilla (and optional 1/4 tsp coconut extract).

Whip to medium peaks: the cream should hold its shape but still look smooth and creamy, not stiff or curdled.

Fold in about 1/3 cup of the toasted coconut (roughly 25 g), saving the rest for garnish.

Step 8: Assemble the shortcakes and serve

Split each warm biscuit in half horizontally. Spoon a generous layer of macerated strawberries (including syrup) onto the bottom half.

Add a big dollop of coconut whipped cream, then cap with the top half of the biscuit. Finish with another small spoon of berries and a pinch of remaining toasted coconut.

Serve immediately while the biscuits are still slightly warm and the strawberries are juicy.

Pro Tips

• Keep everything cold for tall biscuits: cold butter and cold liquids create steam in the oven, which helps the biscuits rise.
• Don’t overmix the dough: once the liquid goes in, stir just until it comes together to avoid tough biscuits.
• Toast coconut ahead: you can toast it up to 3 days in advance and store airtight at room temperature.
• Medium peaks for the cream: it’s the sweet spot for folding in coconut without turning grainy.
• Assemble right before eating: the strawberry syrup is delicious, but it will soften the biscuits if they sit too long.

Variations

• Toasted coconut-lime version: replace lemon juice with 1 tbsp lime juice and add 1 tsp lime zest to the strawberries.
• Extra coconut flavor: add 1/4 tsp coconut extract to the biscuit liquids (in addition to vanilla).
• Peach-coconut shortcake: swap strawberries for 2 lb (900 g) ripe peaches, sliced, and macerate the same way.

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 6–8 minutes. Freeze baked biscuits for up to 2 months; thaw at room temperature, then rewarm.

Strawberries: Macerated strawberries keep covered in the refrigerator for up to 2 days. They’ll get softer and juicier over time.

Whipped cream: Best the day it’s made. If needed, refrigerate up to 24 hours; whisk briefly by hand to fluff before serving.

Best make-ahead plan: Toast coconut and bake biscuits earlier in the day, macerate strawberries up to a few hours ahead, then whip cream and assemble right before serving.

Nutrition (per serving)

Approximate, based on 1 of 8 assembled shortcakes: 615 calories, 62 g carbohydrates, 38 g fat, 7 g protein, 4 g fiber, 28 g sugar, 420 mg sodium.