Toasted Coconut & Pecan Strawberry Shortcakes

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