Strawberry-Lime Shortcake with Coconut Cream

Sour Cream Pound Cake

1 ½ c flour

¼ tsp. baking soda

1/8 tsp. salt

½ c. butter, softened

1 c. sugar

3 eggs, room temperature

2 tsp. vanilla

½ c. sour cream

Preheat oven to 350°.  In a small bowl, combine the flour, baking soda, and salt and set aside.  Beat the butter and sugar until light and fluffy, about one minute.  Continue beating and add eggs one at a time.  Add the vanilla and sour cream.  Slowly add the flour mixture while beating, and beat just until combined.  Pour the batter unto a greased 8 or 9 in. loaf pan and bake for 50-60 min or until a skewer comes out clean.  Cool for 10 minutes and then remove from pan.

*Use for Strawberry-Lime Shortcakes with Coconut Cream

6 slices of Sour Cream Pound Cake

4 c. sliced fresh strawberries

½ c. sugar

4 TBS fresh-squeezed lime juice (about 2 limes)

¾ c. toasted coconut (see below)

Coconut Whipped Cream

1 c. heavy whipping cream

½ c. powdered sugar

2 tsp. coconut extract

1 tsp. vanilla

Mix sliced strawberries, sugar, and lime juice.  Stir well and set aside.  Stir occasionally over about 15 min.  You want the sugar to dissolve and form a light syrup. 

For the Coconut Whipped Cream, pour cream into a bowl and beat with an electric mixer for about one minute.  Slowly add powdered sugar and both extracts.  Continue beating until soft peaks form.

Slice cake and spoon a layer of strawberries and lime syrup on top.  Top with a generous dollop of Coconut Whipped Cream and sprinkle with coconut.

*Toasted Coconut:  Preheat oven to 375°.  Spread desired amount of sweetened coconut onto a cookie sheet or other oven-safe dish.  (If your coconut is unsweetened you can toss it with pwd. sugar first)  Cook for about 2-5 min depending on how much you’re doing.  Stir often, about every 30 seconds, especially when it starts to brown.  The coconut will be dry and lightly browned when done.