Strawberry shortcake with coconut and chocolate chips

Ingredients:

Shortcakes

• 1 cup heavy cream + extra for greasing the dough
• 2 tbsp sour cream
• 1 tsp vanilla extract
• 2.5 cups premium flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• A pinch of salt
• 110g unsalted butter, cut into 2cm cubes and frozen
• 1 tbsp. semi-sweet chocolate granules
• 1.5 cups sweet coconut flakes

Toppings

• 1 kg strawberries, hulled and chopped
• 0.5 cup brown sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 0.5 cup sour cream

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Bake the cakesCombine the heavy cream, sour cream, and vanilla in a small bowl and refrigerate until ready to use. Combine the flour, granulated sugar, baking powder, and salt in a food processor. Add the butter and pulse until the mixture resembles fine grains. Transfer to a large bowl and stir in the chocolate chips and 1 cup of coconut. Gently fold the heavy cream and sour cream mixture with a spatula until evenly distributed.
3. Divide the dough into 6 pieces and place on the prepared baking sheet; shape into 3-inch (8-cm) discs (about 1 inch (2.5 cm) thick). Brush the tops with cream and sprinkle with the remaining 1/2 cup of coconut. Bake until lightly browned and firm to the touch, about 30 minutes. Cool on the baking sheet.
4. Meanwhile, prepare the filling.: Combine strawberries, 1/4 cup brown sugar, and vanilla in a medium bowl.
5. Just before serving, beat the cream, sour cream, and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Divide the cake layers horizontally in half; sandwich the strawberries and whipped cream between the halves.