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