Strawberry-Lime Shortcakes with Coconut Cream
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Strawberry-Lime Shortcakes with Coconut Cream
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A tropical twist on a classic! Fresh lime juice and coconut whipped cream gives a refreshing take on strawberry shortcake.
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Ingredients
- angel food cake or Pound Cake
- 4 cups strawberries fresh, sliced
- ½ cups white sugar
- 4 tablespoons lime juice about 2 limes, fresh-squeezed
For the Coconut Whipped Cream:
- 1 cup whipping cream
- ½ cup powdered sugar
- 2 teaspoon coconut extract
- 1 teaspoon vanilla extract
- ¾ cups toasted coconut or store-bought toasted coconut chips
Instructions
- Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally over about 15 minutes. You want the sugar to dissolve and form a light syrup.
- For the cream, place whipping cream in a bowl and beat with an electric mixer for about one minute. Slowly add in powdered sugar, and both extracts. Continue beating until soft peaks form.
- Slice cake and spoon a layer of strawberries on top. Include the lime-syrup! Top with a generous dollop of whipped cream and sprinkle with coconut.
- This serves about six, but it could be more or less depending on how what size you make them.
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