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Strawberry Lime Shortcakes with Coconut Cream: The Ultimate Summer Delight

Photos Updated June 2015

There’s nothing quite like the arrival of warmer weather to inspire a craving for light, refreshing, and utterly delicious desserts. While spring in some regions can be a bit unpredictable – one weekend basking in sunshine, the next waking up to a blanket of snow – the desire for summery flavors remains constant. That’s where these Strawberry Lime Shortcakes with Coconut Cream come in. This delightful recipe is a true taste of sunshine, designed to transport you to a blissful summer state of mind, no matter what the thermometer says outside.

Why This Dessert is Your New Summer Obsession

Imagine sinking your teeth into a perfectly moist and tender slice of pound cake, its rich flavor providing the ideal base. Now, picture that cake generously topped with an abundance of fresh strawberries, each one glistening, plump, and bursting with a sweet-tart flavor, thanks to a luscious lime-infused syrup. Finally, envision a cloud of light, airy, and exquisitely fragrant coconut whipped cream crowning this masterpiece, offering a refreshing tropical finish. This isn’t just a dessert; it’s an experience, a symphony of textures and tastes that embodies the very essence of summer.

Many shortcake recipes rely on biscuits, but this version elevates the classic with a spectacular sour cream pound cake. This isn’t your average dry or bland pound cake; it’s a revelation. The addition of sour cream lends an incredible tenderness and moisture that will have everyone asking for the recipe. It’s so good, you might just be tempted to eat the entire loaf on its own! But when paired with the vibrant strawberries and creamy coconut, it becomes something truly extraordinary.

Crafting the Perfect Sour Cream Pound Cake

The foundation of these shortcakes is crucial, and our sour cream pound cake delivers every time. If you’ve had less-than-stellar experiences with homemade pound cakes in the past, often finding them too dense or crumbly, prepare to have your mind changed. This recipe results in a pound cake with an impeccable crumb – fine, even, and incredibly soft. The balance of sweetness is just right, allowing the buttery notes and the subtle tang of sour cream to shine through without being overpowering.

Making this pound cake is a straightforward process that yields impressive results. Starting with softened butter and sugar, you’ll beat them until they’re light and fluffy, incorporating air that contributes to the cake’s tender texture. Eggs are added gradually, followed by vanilla and, of course, the star ingredient: sour cream. The sour cream not only adds moisture but also a slight tang that complements the richness of the butter and forms a beautiful counterpoint to the sweet fruit and cream. Finally, the dry ingredients are gently folded in, ensuring you don’t overmix and develop the gluten too much, which can lead to a tough cake.

Baking the pound cake to golden perfection is key. A simple toothpick test in the center will confirm it’s ready, coming out clean. Allowing it to cool properly before slicing ensures it holds its shape and maintains its delightful moisture. This cake is truly a star on its own, but its role as the base for our shortcakes is where it truly shines.

Zesty Lime-Kissed Strawberries: A Burst of Freshness

Next up are the stars of the show: fresh strawberries. While strawberries are naturally sweet and delicious, macerating them with sugar and fresh lime juice takes them to another level entirely. The sugar draws out the natural juices from the berries, creating a vibrant, syrupy concoction that intensifies their flavor. The fresh lime juice, however, is the secret weapon here. It adds a bright, zesty tang that cuts through the sweetness, making the strawberries sing with a refreshing burst of citrus. This combination is incredibly dynamic, making each bite lively and invigorating.

The process is simple: slice your fresh strawberries, then gently toss them with granulated sugar and generous tablespoons of freshly squeezed lime juice. Let this mixture sit for about 15 minutes, stirring occasionally. During this time, the sugar will dissolve, and the strawberries will release their gorgeous red juices, mingling with the lime to form an irresistible syrup. The aroma alone is enough to get your mouth watering, hinting at the refreshing flavors to come.

Luxurious Coconut Whipped Cream: The Perfect Topping

To complete this summery dessert, we need a topping that is both rich and light, and our coconut whipped cream perfectly fits the bill. This isn’t just any whipped cream; it’s infused with the delicate, tropical essence of coconut extract, elevating the flavor profile significantly. It provides a creamy, ethereal contrast to the sturdy pound cake and the juicy strawberries.

Whipping heavy cream until it starts to thicken, then gradually incorporating powdered sugar, creates a stable yet fluffy cream. The addition of coconut extract, along with a hint of vanilla, transforms it into a truly unique topping. You’ll want to beat it until soft peaks form, ensuring it’s light enough to complement the other components without overwhelming them. For an extra touch of texture and an intensified coconut flavor, a sprinkle of toasted coconut flakes right before serving is an absolute must. The gentle crunch and nutty sweetness of the toasted coconut add another layer of complexity that makes this dessert unforgettable.

For those looking for a dairy-free alternative, you can also achieve a beautiful coconut cream using full-fat canned coconut milk, chilled overnight. Simply scoop out the thick cream from the top of the can, whip it with a sweetener and extracts, and you’ll have a fantastic plant-based option that’s just as delicious.

Assembly and Serving: A Feast for the Senses

Assembling these Strawberry Lime Shortcakes is as satisfying as eating them. Begin with a generous slice or two of the cooled sour cream pound cake. Top it with a bountiful spoonful of the marinated strawberries, ensuring you drizzle some of that incredible lime syrup over the cake – it’s too good to waste! Then, crown your creation with a dollop (or two!) of the luscious coconut whipped cream. Finally, finish with a sprinkle of toasted coconut for an inviting visual and textural flourish. The vibrant colors of the red strawberries, the white cream, and the golden cake are a feast for the eyes, promising a delightful treat.

These shortcakes are ideal for any summer occasion, from backyard barbecues and casual picnics to elegant garden parties. They’re light enough to enjoy after a meal, yet satisfying enough to feel like a decadent indulgence. The combination of classic pound cake, fresh fruit, and exotic cream makes them universally appealing and a guaranteed crowd-pleaser.

Tips for Success and Variations

Room Temperature Ingredients: For the pound cake, ensure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother batter and a more uniform texture in your cake.
Don’t Overmix: When adding the flour mixture to the pound cake batter, mix just until combined. Overmixing can lead to a tough cake.
Adjust Sweetness: Feel free to adjust the amount of sugar in both the strawberries and the coconut cream to your personal preference. Some prefer a tarter berry, while others like it sweeter.
Zest it Up: For an even more intense lime flavor, add a bit of lime zest to both the strawberry mixture and the pound cake batter.
Other Berries: While strawberries are traditional and wonderful here, don’t hesitate to experiment with other summer berries like raspberries, blueberries, or a mixed berry medley.
Make Ahead: The pound cake can be baked a day in advance and stored at room temperature. The strawberries can be marinated a few hours ahead, but the coconut cream is best made right before serving for optimal fluffiness.
Toasted Coconut: To toast coconut, spread shredded coconut in a single layer on a baking sheet. Bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch it carefully as it can burn quickly!

This recipe for Strawberry Lime Shortcakes with Coconut Cream is more than just a dessert; it’s a celebration of summer flavors, a delightful combination that brings joy with every bite. The perfect balance of sweet, tart, creamy, and fresh makes it an unforgettable treat that you’ll want to make again and again. So, embrace the flavors of summer and whip up a batch of these exquisite shortcakes – your taste buds will thank you!

Strawberry Lime Shortcakes with Coconut Cream

Author: Deborah Harroun

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 8-10 servings

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Strawberry Lime Shortcakes with Coconut Cream – Slices of perfect sour cream pound cake are topped with strawberries soaked in a lime syrup and a light coconut cream in this perfect summertime dessert.

Ingredients

Pound Cake:

1 1/2 cups flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature
2 teaspoons vanilla
1/2 cup sour cream

Strawberries:

4 cups sliced fresh strawberries
1/2 cup granulated sugar
4 tablespoons fresh-squeezed lime juice (about 2-4 limes)

Coconut Whipped Cream:

1 cup heavy cream
1/2 cup powdered sugar
2 teaspoons coconut extract
1 teaspoon vanilla
3/4 cup toasted coconut (for garnish)

Instructions

Preheat the oven to 350ºF (175°C). Line an 8- or 9-inch loaf pan with parchment paper, or grease and flour.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla and sour cream until just combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.
While the cake cools, prepare the strawberries: In a medium bowl, combine the sliced fresh strawberries, granulated sugar, and fresh lime juice. Stir gently every few minutes and let sit for about 15 minutes, or until the sugar has dissolved and the strawberries have released some of their juices, creating a syrup.
While the strawberries are macerating, make the coconut cream: In a large bowl, using an electric mixer, beat the heavy cream until it starts to thicken, about 1 minute. Gradually add the powdered sugar while beating on low speed. Beat in both the coconut extract and vanilla extract. Continue to beat until soft peaks form. Do not overbeat.
To serve, slice the cooled pound cake into desired portions. Top each slice with a generous amount of the marinated strawberries and their delicious lime syrup. Finish with a dollop of the fresh coconut whipped cream and a sprinkle of toasted coconut flakes for added texture and flavor. Serve immediately and enjoy!

Recipe Notes:

Recipe source: Our Best Bites Cookbook

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