Strawberry Shortcake with Coconut Cream and Candied Pecans

Ingredients

• 2 cups sliced strawberries
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1/2 cup candied pecans (see note)
• 8-10 shortcake biscuits
• Whipped cream and additional sliced strawberries for serving

Instructions

Make the Coconut Cream

1. In a medium bowl, whip the heavy cream until soft peaks form.
2. Add the granulated sugar and continue whipping until stiff peaks form.
3. Stir in the unsweetened shredded coconut and vanilla extract.

Prepare the Candied Pecans

• Preheat oven to 350°F (180°C).
• Spread 1/4 cup of granulated sugar on a baking sheet lined with parchment paper.
• Arrange 1/2 cup of pecan halves on top of the sugar.
• Bake for 5-7 minutes or until caramelized and fragrant.

Assemble the Shortcake

1. Split the shortcake biscuits in half horizontally using a serrated knife.
2. Spoon sliced strawberries over the bottom half of each biscuit.
3. Top with a dollop of coconut cream and a sprinkle of candied pecans.
4. Repeat the layers, finishing with a biscuit top.
5. Serve immediately, garnished with whipped cream and additional sliced strawberries if desired.

Notes

• Candied pecans can be made ahead of time and stored in an airtight container for up to 2 weeks.
• Use fresh strawberries for the best flavor and texture.
• Shortcake biscuits can be store-bought or homemade; use your preferred recipe.