Strawberry Lime Shortcake with Coconut Cream

Recipe by Our Best Bites

Angel food or Pound Cake

4 C sliced fresh strawberries
½ C white sugar
4 T fresh-squeezed lime juice (about 2 limes)

For the Coconut Whipped Cream:
1 C whipping cream
½ C powdered sugar
2 t coconut extract
1 t vanilla extract

¾ C toasted coconut

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.

Tiff's Tips: This is a great recipe - easy to make and a hit. I used True Lime instead of lime juice because I always have it on hand. Look for it the spice section of your grocery store. Here is a post I wrote highlighting this product.

Strawberry-Watermelon Slushie

Recipe from Taste of Home featured on Our Best Bites.

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

Tiff's Tips: This is a new family favorite! You can also use frozen strawberries, and then just add water instead of ice cubes.