Thursday, August 19, 2010

Strawberry Lime Shortcake with Coconut Cream

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.

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