Strawberry-Lychee Shortcakes with Coconut Whipped Cream

Name: Strawberry-Lychee Shortcakes with Coconut Whipped Cream
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 Â½ cups all-purpose flour; â cup plus 1 tablespoon granulated sugar, divided; 1 tablespoon baking powder; Â¾ teaspoon salt; 1 lemon, zested; 1 stick plus 1 tablespoon cold butter, sliced; 1 Â¼ cup plus 1 tablespoon heavy cream, divided; 1 teaspoon vanilla extract; 1 pound lychees (about 13 to 14), peeled, seeded and quartered; Â½ pound strawberries, hulled and quartered; 2 tablespoons sugar; 1 teaspoon fresh lemon juice; 1 tablespoon elderflower liqueur (optional); 1 cup heavy whipping cream; Â¼ cup shredded coconut, lightly toastedÂ; 1 teaspoon vanilla extract; 1 pinch salt; Shredded coconut, lightly toasted; Flaky sea salt

Finish off your next summertime dinner party with a batch of Strawberry-Lychee Shortcakes with Coconut Whipped Cream. These perfectly-portioned cakes topped with fresh fruit, homemade whipped cream and toasted coconut taste like summer on a plate.

Jessi Heggan

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Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family

Ingredients

Shortcakes:

2 ½ cups all-purpose flour
⅓ cup plus 1 tablespoon granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon salt
1 lemon, zested
1 stick plus 1 tablespoon cold butter, sliced
1 ¼ cup plus 1 tablespoon heavy cream, divided
1 teaspoon vanilla extract

Strawberry Lychee Topping:

1 pound lychees (about 13 to 14), peeled, seeded and quartered
½ pound strawberries, hulled and quartered
2 tablespoons sugar
1 teaspoon fresh lemon juice
1 tablespoon elderflower liqueur (optional)

Coconut Whipped Cream:

1 cup heavy whipping cream
¼ cup shredded coconut, lightly toasted
1 teaspoon vanilla extract
1 pinch salt

Optional Garnishes:

Shredded coconut, lightly toasted
Flaky sea salt

Instructions

Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, combine flour, ⅓ cup sugar, baking powder, salt, lemon zest and cold butter. With the paddle attachment, mix ingredients on low speed until the butter is incorporated, about 1 minute. While mixer is still running on low, slowly stream in 1 ¼ cup cream and vanilla. Continue mixing just until the dough comes together, about 30 seconds.
Transfer dough to a lightly floured surface and press into a disc shape about 1 inch thick. Cut shortcakes using a 3-inch cookie or biscuit cutter. Reshape any excess dough to cut more shortcakes. Place shortcakes on the prepared baking sheet, brush the top of each with the remaining 1 tablespoon cream and sprinkle with remaining 1 tablespoon granulated sugar. Chill in the refrigerator for 30 minutes.
Meanwhile, preheat oven to 425 degrees. In a small bowl, combine lychees, strawberries, sugar, lemon juice and elderflower liqueur (if using). Stir to combine. Set aside.
In a medium bowl, combine all whipped cream ingredients. Using a hand or stand mixer, whip until soft peaks form. Chill in the refrigerator until ready to serve.
Bake shortcakes for 20 to 25 minutes, or until the tops are golden brown, then allow cakes to cool.
Place 1 shortcake on each serving plate. Top each with the strawberry-lychee mixture and a dollop of coconut whipped cream. Garnish with toasted coconut and flaky sea salt, if desired.