Coconut-and-Pecan Strawberry Shortcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
For a creative, updated take on shortcake, we added coconut and pecans to the dough.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 5 teaspoons baking powder
- 1 1/2 teaspoons table salt
- 3/4 cup butter, cubed
- 1 1/2 cups sweetened flaked coconut, toasted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup plus 1 Tbsp. heavy cream, divided
- 1 cup finely chopped toasted pecans
- Parchment paper
- 8 pecan halves
- Sweetened flaked coconut
Instructions
- Prepare Shortcakes: Preheat oven to 400 °. Whisk together flour and next 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas.
- Process toasted coconut in a food processor until finely chopped. Whisk together eggs, extracts, and 1 cup cream. Add egg mixture, chopped pecans, and toasted coconut to flour mixture, and stir with a wooden spoon just until blended. Knead dough in bowl about 10 times, using lightly floured hands. (Dough will be soft and moist.)
- Turn dough out on a floured surface, and gently pat to a 1-inch thickness. Cut into 8 (2 1/2- to 3-inch) squares, reshaping dough once. Place shortcakes on a parchment paper-lined baking sheet, and chill 15 minutes. Press 1 pecan half into each shortcake; brush with remaining 1 Tbsp. cream. Sprinkle with sweetened flaked coconut.
- Bake at 400 ° for 18 minutes or until golden brown. Cool on pan on a wire rack 20 minutes.
- Meanwhile, prepare Strawberries: Stir together strawberries, lime juice, and 3 Tbsp. sugar.
- Assemble: Split shortcakes in half horizontally. Place each shortcake bottom on a dessert plate, and top with about 1/3 cup strawberry mixture, desired amount of Sweet Mascarpone Cream, and shortcake tops.
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