If you’re like me, anytime you hear someone mention Strawberry Shortcake you think of the annoying toy collection from the early 80’s. Thankfully that is not what we are talking about now, although this recipe is berry berry good.  The best strawberry shortcake I ever had at a restaurant was at Garden Cafe in Woodstock, NY. If you can get there it is so worth the trip.  Just make sure you order it at the start of your meal so they can set one aside for you. If you wait, there may not be any left.  As getting there is not practical for most people, I came up with a recipe so you can make it at home.  A sweet biscuit filled with juicy strawberries topped with whipped coconut cream is the perfect summer time dessert.

Prep Time: 30 minutes
Yield: 6-8 shortcakes

Ingredients:

2 cups fresh strawberries, hulled and sliced, plus extra for garnishing
1/4 cup sugar
1 recipe Sweet Shortcake Biscuits
1 recipe whipped coconut cream

Directions:

1.  Put 2 cups of strawberries in a large mixing bowl.  Sprinkle with sugar and gently stir to combine.  Set aside for 25 minutes to let the juices start to run.

2. Slice biscuits in half. Put bottom half on a dessert plate. Top with 1/4 cup of the strawberries. Top the berries with 1/4 cup of the whipped coconut cream. Put the top of the biscuit on top of the cream.

3. Garnish with a few slices of fresh strawberries, some more whipped coconut cream and a sprig of mint.

Variation: try using peaches in place of strawberries. Slice the 4 peaches into 8 slices each and then follow the rest of the recipe.