COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES

I love reading the Food Network Magazine and sometimes a recipe jumps out at me.  When I saw that these shortcakes had chocolate and coconut in them, I knew I had to make them.   The texture is somewhat dense, similar to a scone, but it was a perfect summer dessert.

SHORTCAKES:

1 c. heavy cream, plus more for brushing
2 TB sour cream
1 t. vanilla
2-1/2 c. flour
¼ c. sugar
1 TB baking powder
Pinch of salt
1 stick unsalted butter, cut into 1” cubes and frozen
1 c. semisweet chocolate chips
1-1/2 c. sweetened coconut

TOPPINGS:

2 lbs. strawberries, hulled and sliced
½ c. packed light brown sugar
1 t. vanilla
1 c. heavy cream
½ c. sour cream

Preheat the oven to 375.  Line a baking sheet with parchment paper.  Whisk the heavy cream, sour cream and vanilla in a small bowl and refrigerate until ready to use.

Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined.  Add the butter and pulse until the mixture looks like fine meal.  Transfer to a large bowl and stir in the chocolate chips and 1 c. coconut.  Gently fold in the heavy cream mixture using a rubber spatula until just combined.  Divide the dough into 6 pieces on the prepared baking sheet.  Pat into 3” rounds about 1” high.  Brush the rounds with heavy cream and sprinkle with the remaining ½ c. coconut.  Bake until lightly browned and slightly firm to the touch, about 30 minutes.  Let cool on the baking sheet.

Meanwhile, make the toppings.  Toss the strawberries, ¼ c. brown sugar and the vanilla in a medium bowl; set aside.

Just before serving, beat the heavy cream, sour cream and the remaining ¼ c. brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.  Split the shortcakes in half; sandwich the strawberries and cream between the halves.