Toasted Coconut & Pecan Strawberry Shortcakes

Picture 8Helloooo Friends… how are YOU?

You know how sometimes life takes a turn and what you love to do has to take a backseat for a time so that you can step away and dive into something you never ever expected and you think,,,,

I’ll just take a little break over here and go over there for a bit… get all this new stuff figured out… then get right back to where I was.

Well, my get right back didn’t happen.

Obviously.

It’s been weeks since my last post.

In other words — I got a new job and huge learning curve with it. I’ve loved every minute of it but it certainly threw me off my game.

And then my sister called to tell me she ran into a friend who asked what happened to me… what happened to the blog?

Then that old stirring I remembered began to turn in my heart.

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So this little diddy…

I ran across it the other night while mindlessly perusing one of my favorite magazines.

Actually, after reading the recipe I couldn’t get the thought of toasted coconut and pecans loaded into a warm biscuit out of my head.

I mean have you ever heard of such a delicious thing?

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So I did what any self respecting can’t remember what I went to the grocery store for mom would do… I ripped the recipe from the magazine and crammed it in my purse for my next trip.

Except I improvised with Bisquick.

And I didn’t regret it because they turned out amazing.

To save me even more time, my oldest whipped up the fresh cream in seconds.

He’s awesome like that!

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Toasted Coconut & Pecan Strawberry Shortcakes

  • Servings: 12 Biscuits
  • Print

Strawberries
2 qts of strawberries, sliced
1 tbsp fresh lime juice
3 tbsp sugar

Place sliced strawberries in large bowl and toss to coat with lime juice and sugar. Refrigerate at least 6 hours for a juicier topping to the shortcakes.

Shortcakes
3-1/3 cups Bisquick mix
3 tbsp coconut oil or butter
1 cup sweetened coconut flakes, toasted
1 cup chopped pecans
2 tsp vanilla extract
2 tbsp sugar
1 cup milk

1 biscuit cut-out press
1 cup sugar

Preheat oven to 400 degrees. Pour coconut flakes into large skillet and toss over medium high heat until lightly brown and toasted. Stay with it to keep from burning.

In large mixing bowl combine Bisquick, coconut oil (or butter) melted in the microwave, toasted coconut flakes, sugar, vanilla, pecans and milk. Cut dough mix together until well combined. Press mix with hands and knead into a large ball.

Place parchment paper on tabletop or counter. Using a biscuit press dip into the 1 cup of sugar, and fill with dough. Tap pressed dough to release and place on baking pan covered with second sheet of parchment. After pressing out all 12 biscuits, place in the oven and bake 12 minutes or until lightly brown on top. Set aside to cool 20 minutes.

Meanwhile… whip this delicious fluff up.

Fresh Sweet Cream
1 pint heavy whipping cream, cold
1/4 cup powdered sugar
1 tsp vanilla

Chill large metal bowl in the refrigerator prior to mixing. Add all ingredients to the chilled bowl and whip on high speed with electric mixer until cream forms soft peaks. Do not over-whip. Cover with plastic wrap and refrigerate until serving.

Try leftover sweet cream in your coffee, too!

Oh my…

Finally… slice cooled biscuit through the middle and spoon strawberries and sweet cream over the bottom half. Top with remaining biscuit half and enjoy! ModernHenHome.com

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To see the original Southern Living inspiration recipe look for it in the April 2015 issue.

I hope you’ll stick around for the before and after photos of my kitchen redo I will be posting soon. What a difference a can of paint makes!

Until next time Friends…

Lisa

4 Comments

  1. Thank you Nita and yes it has been! God is in all the details for sure! By the way… Did you catch my misspelling in the post? I fixed it. Guess I’m a little rusty. 🙂 And thanks for helping me to get back on track here at the blog through all your encouragement! Xo

    Like

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