A tender vanilla-scented shortcake dolloped with a fluff of barely sweetened coconut cream, topped with macerated strawberry slices, and scattered with freshly torn mint leaves. This is the most perfect way I can think of to celebrate the peak of strawberry season because this simple recipe highlights the red-fleshed fruit so beautifully. The shortcakes, which are somewhere between a biscuit and a scone, provide a crisp, crumbly, not-overly-sweet base for the refreshing coconut cream and, of course, those lemon-scented berries. Torn mint leaves add an herby freshness that makes this dessert irresistible.
Strawberry Shortcakes are best when they’re freshly assembled, so keep the components separate until you’re ready to serve.
Yield: 6 to 7 shortcakes