Mixed Berry Coconut Shortcakes

Mixed Berry Coconut Shortcakes
Servings: 6 Yield: 6 shortcakes Prep 20 mins Bake 425°F 12 mins to 14 mins until squares are golden Bake 350°F 2 mins to 4 mins until coconut is golden brown

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon grated orange rind
  • 6 tablespoons butter, cut into pieces
  • 1 1/4 cups sweetened flake coconut
  • 6 tablespoons milk
  • 1 pint strawberries, sliced
  • 1 1/2 cups blackberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream

Make It

1. Heat oven to 425 degrees F. Mix flour, baking powder, salt and rind in bowl. Cut in butter until fine crumbs. Stir in 1 cup coconut. Stir in milk just until mixture comes together.

2. On floured surface, pat dough into 9 x 6-inch rectangle, 1/2 inch thick. Cut into 6 squares (3 x 3 inches). Place on ungreased baking sheet.

3. Bake 12 to 14 minutes, until golden. Cool. Lower to 350 degrees F. Spread remaining coconut on baking sheet. Bake 2 minutes; stir; bake 2 minutes or until golden.

4. Mix strawberries, blackberries, 2 tablespoons sugar and lemon juice in bowl. Beat cream and remaining 2 tablespoons sugar in bowl until soft peaks form.

5. Split shortcakes in half horizontally. Assemble shortcakes with berry mixture and whipped cream. Makes 6 shortcakes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 512, Fat, total (g): 34, chol. (mg): 88, sat. fat (g): 23, carb. (g): 49, fiber (g): 5, pro. (g): 5, sodium (mg): 315, Percent Daily Values are based on a 2,000 calorie diet.