I thank my husband for unknowingly inspiring the creation of this recipe. One day while he was at work he emailed me this link to a resort in Mexico. Suddenly I was whisked away in a day-dream, sitting on a beach with warm sand on my toes while sipping a Piña Colada. Before I knew it, the strawberry shortcakes I had planned for dessert that night morphed into this tropical version in my head. I love lime and coconut together, and I love strawberry shortcake (who doesn’t?) So this was the perfect combo to me. It got rave reviews from my official taste-test crew (my husband, my son, and my sister) so I thought I’d share it with you all as well. It’s super easy and it’s a fun variation on a classic that everyone loves. Perfect for warm summer days!
Like a normal strawberry shortcake, you start with fresh sliced strawberries:
Add some sugar:
And the twist: 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
, it’s quick and easy to brown coconut in the oven and it will be nice and toasty like this:
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.
Strawberry-Lime Shortcakes with Coconut Cream
Recipe by Our Best Bites
Angelfood or Pound Cake
4 C sliced fresh strawberries
½ C white sugar
4 T fresh-squeezed
lime juice (about 2 limes)
For the Coconut Whipped Cream:
1 C whipping cream
½ C powdered sugar
2 t coconut extract
1 t vanilla extract
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.