Strawberry-Lime Shortcakes with Coconut Cream

Classic Strawberry Shortcake gets tropic twist with my Strawberry-Lime Shortcakes with Coconut Cream!  The sweet strawberries are tossed with fresh lime juice and spooned over angel food or pound cake.  The whipped cream is spiked with coconut flavoring and the whole thing is sprinkled with toasted coconut chips.  Refreshing, delicious, and unique- you’ll love my Strawberry-Lime Shortcake with Coconut Cream!

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Strawberry-Lime Shortcakes with Coconut Cream

  • Author: Sara Wells

Description

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


Scale

Ingredients

Angelfood or Pound Cake

4 cups sliced fresh strawberries
½ cups white sugar
4 tablespoons fresh-squeezed lime juice (about 2 limes)

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 a bag of 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.


How to make Strawberry-Lime Shortcake with Coconut Cream

Like a normal strawberry shortcake, you start with fresh sliced strawberries and sugar, but add a twist with fresh lime juice.

Let those sit and macerate and soon you’ll have strawberries with a sweet, lime-spiked syrup.

And you can’t have strawberry shortcake without whipped cream so while the berries are sitting, whip up your cream.  The secret to this version is that it is not only and sweetened with sugar and vanilla, but coconut extract too!

Last but not least you’ll need toasted coconut for a finishing touch. See this post for details if you’d like to toast your own or simply buy a bag of the thick toasted coconut chips from the store.

Now just layer all of the ingredients onto either store-bought or homemade angel food or pound cake and ta-da! The yummiest twist on strawberry shortcake you’ll ever have.

 










 

31 comments

  1. I’ll have you know my mother called me and said, “So do you guys want to come over for dinner? For dessert I’m making strawberry shortcake that’s on The Daily Bite.” You guys are a hit! I’m proud to call you my friends. lol.

  2. Hahaha, Carly! 🙂 Thanks, Carly’s mom!

    Sara, those look SO good! I’m making ice cream this weekend and I have a cup of whipping cream left over, so take a wild guess what I’m going to do with it! (That would be strawberry shortcakes…get your minds out of the gutter!)

  3. I’m feeling a moment of inspiration here… Kate, you should make coconut ice cream and put it on the strawberry shortcakes…mmmm.

  4. Your presentations are beautiful!! Unfortunately with our busy schedules with base/softball I haven’t had much time to cook, but I love checking your blog out! So imformative.

  5. I found your blog through Rhead & Write (I think). Just wanted to say I enjoy your receipe selection and step by step pictures and guidelines. So thank you!

  6. Just needed to add that I’ve actually been to that place in Cabo. Funny, I remember a lot more people there that weren’t as “pretty”. Thank you for this site! I’m a huge baker, but need some help making things that don’t include butter, chocolate chips, brown sugar, etc. Love you Sara!

  7. i had 5 boys in my living room that needed re-directing to the great outdoors, but i was going to "quickly" print out a couple of your recipes before i shooed them out.
    well, one recipe led to another, then another! i kept following your links to more goodies, and i still have all those boys inside after WAY TOO LONG! now i've just saved them to print out later (so i don't lose my mind with all the rambunctiousness – is that a word?)
    btw, i have NEVER in my internet life bookmarked so many pages on one website! Thank you AGAIN!
    lisa in texas

    p.s. for my first time ever, also, i am sending info about your yummy site to all my friends!

  8. If you are making the RSS readers come to the site because of ad revenue, I'd much rather see an add in the RSS feed than have to come to the site. I use reader to save the recipes I like. Although that may not be possible in Blogger.

    If it is for another reason, I'd be open to hearing it.

  9. Hi Matt,

    I understand what you're saying, but it's not at all for ad revenue. It's just because this is a post that has already been posted to the blog (2 years ago) and was edited and re-posted yesterday. When we re-post something it doesn't show up on the feed, so we're just letting our subscribers know that there's something here! That's all. We only do re-features every once and a while so we like to give our subscribers a heads-up when it happens since they won't see anything in their feeds. That's all 🙂

  10. Wow such a creative twist on an old favorite. I love lime and coconut together and I'm sure they go perfectly with the strawberry coconut. Can't wait to try this one out!

  11. Funny enough, Strawberry Shortcake was on the menu last night and I made a couple last minute changes to morph it into this A-MAZ-ING dessert. I will never make plain ol' Strawberry Shortcake again. It's back on the menu this weekend and I'm looking for other excuses to make it again!!

  12. Hi Sara,

    Thanks for the response. Great reason too. I haven't been following for two years, and I'm glad I got to see yesterday's recipe.

    I appreciate being exposed to content I wouldn't otherwise have seen and you taking the time to respond.

    Thanks.

  13. My sister made this on Sunday and brought it over still warm from the oven. I don’t know if it was because it was Fast Sunday and this is what we broke the fast with, but it was a-maz-ing! She started with the Sour Cream Pound Cake recipe in your book and oh-oh-oh-oh-oh-was it ever good! She’s probably made almost 1/2 of your recipes from the cookbook at this point, and none have disappointed! Lucky for me she only lives one street away so I get to taste everything she’s made 🙂

  14. This is so good that I enjoyed it three times this week 🙂 Speaking from someone that usually require chocolatey desserts, that is saying a lot! Thanks for the awesome recipe.

  15. You gals are freaks of nature. Really. How do you come up with your ideas? I think there must be some different wiring going on in your brains. This is now my favorite cake!!!! Also the left over whip cream and coconut is amazing on fresh peaches. I think I need to implement a lot harder exercise routine, we can’t keep from cooking.

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