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.