Strawberry Shortcake Croissants Food

STRAWBERRY SHORTCAKE CROISSANTS

Steps:

• Add your heavy whipping cream and powdered sugar into a bowl and blend well until peaks form.
• Add in your vanilla extract and beat or whip until well combined.
• Cut your croissants in half.
• Slice your strawberries.
• Fill a piping bag with a frosting tip (if you wish for your whipped cream to be decorative) and pipe the whipped cream onto one sliced side of the croissant.
• Add sliced strawberries to the top of the whipped cream, fanning them out evenly across, and top with the other side of the croissant.
• Sprinkle powdered sugar on top.
• For the decorative croissants with a "Santa hat" on top, slice the top of the strawberry off, frost the cut end of the strawberry with a little extra whipped cream and place it on top of the croissants.
• Pipe a little whipped cream on top for the wooly top to the "hat" and serve.

COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded 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-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded 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, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
• Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup 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.