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Strawberry-Lime Shortcakes with Coconut Cream
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Strawberry-Lime Shortcakes with Coconut Cream

A tropical twist on a classic!  Fresh lime juice and coconut whipped cream gives a refreshing take on strawberry shortcake.

Course: Cake, Baked Goods

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. This serves about six, but it could be more or less depending on how what size you make them.