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Strawberry-Lime Shortcakes with Coconut Cream Recipe

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4.1 from 49 reviews

  • Author: Amina
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A refreshing tropical twist on the classic strawberry shortcake, featuring fresh lime juice-infused strawberries and luscious coconut whipped cream served over angelfood or pound cake, garnished with toasted coconut for added crunch and flavor.

Ingredients

Strawberry-Lime Mixture

  • 4 cups sliced fresh strawberries
  • ½ cup white sugar
  • 4 tablespoons fresh-squeezed lime juice (about 2 limes)

Angelfood or Pound Cake

  • 1 angelfood or pound cake, sliced

Coconut Whipped Cream

  • 1 cup whipping cream
  • ½ cup powdered sugar
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract

Garnish

  • ¾ cup toasted coconut or store-bought toasted coconut chips

Instructions

  1. Prepare Strawberries: In a medium bowl, combine the sliced strawberries, white sugar, and fresh-squeezed lime juice. Stir well to mix thoroughly. Let the mixture sit for about 15 minutes, stirring occasionally to help the sugar dissolve and create a light syrup.
  2. Make Coconut Whipped Cream: Pour the whipping cream into a mixing bowl. Using an electric mixer, beat the cream on medium speed for about one minute. Gradually add the powdered sugar, coconut extract, and vanilla extract while continuing to beat until soft peaks form, creating a light and fluffy coconut-flavored whipped cream.
  3. Assemble Shortcakes: Slice the angelfood or pound cake into serving portions. Spoon a generous layer of the strawberry-lime mixture, including the syrup, onto each slice of cake. Top with a generous dollop of the coconut whipped cream.
  4. Garnish and Serve: Sprinkle toasted coconut or toasted coconut chips over the whipped cream for added texture and flavor. Serve immediately and enjoy this tropical-infused dessert.

Notes

  • You can prepare the strawberry mixture ahead of time and refrigerate it to enhance the flavor.
  • For a dairy-free version, substitute whipping cream with coconut cream and adjust sweeteners accordingly.
  • Use fresh lime juice for the best citrus flavor; bottled lime juice may alter the taste.
  • To toast coconut at home, spread unsweetened shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally until golden brown.
  • Adjust sugar levels based on the sweetness of your strawberries for a balanced flavor.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-lime-shortcakes-with-coconut-cream-recipe/