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 Shortcakes with Coconut Cream
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.
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!
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.
