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!

Strawberry Lime Shortcake on a plate

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Strawberry Lime Shortcake on a plate

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.


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


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.

squeezing lime juice in strawberries

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!

coconut whipped cream on batters
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.

Strawberry Lime Shortcake




  1. 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!

  2. 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.

  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. 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!)

  5. 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.

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