Strawberry Dessert Biscuits - Christina Dixon

Sara's Strawberry-Lime Shortcakes with Coconut Cream

brought by Christina D. 

1 recipe Baked Scones, You could also use a store-bought angel food or pound cake

4 C sliced fresh strawberries
½ C white sugar
4 T lime juice (about 2 limes)

For the Coconut Whipped Cream:
1 C whipping cream
½ C powdered sugar
2 t coconut extract 
½ t vanilla extract

¾ C toasted coconut

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally over about 15 minutes. You want the sugar to dissolve and form a light syrup. 

For the cream, place whipping cream in a bowl and beat with an electric mixer for about one minute. Slowly add in powdered sugar, and both extracts. Continue beating until soft peaks form.

Split scones in half (or slice angel food or pound cake) and layer on strawberry-lime mixture. Include some of the syrup. Place top half of scone on top and top with a generous dollop of the coconut whipped cream. Finally sprinkle with toasted coconut.

This serves about six, but it could be more or less depending on how what size you make them.

 

Baked Scones

1/3 C real butter
1 ¾ C Flour
3T sugar
2/1/2 t baking powder
¼ t salt
1 egg, beaten
4-6 T milk

Heat oven to 400 degrees.

Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs.

Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2 T milk to bring the dough together, add it. I almost always need the full 6T of milk.
Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar. 
Cut into 6 wedges and separate on a cookie sheet. Bake 10-12 minutes. The tops shouldn't be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them