Strawberry-Lime Shortcakes with Coconut Cream

amazing - made for Hailey's 2 month celebration - from Our Best Bites cookbook pgs. 232 and 42 (aka mom needs an excuse for more sweets!  Hailey gets it in milk form...)

Sour Cream Pound Cake (pg. 42):
1.5 cups flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temp. [tip to quickly bring the eggs to room temp. place them in lukewarm water for 10-15 min.]
2 tsp. vanilla
1/2 cup sour cream

1) Preheat oven to 350 degrees F
2) 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 flower mixture while beating, and beat just until combined.
3) Pour the batter into a well greased 8 or 9 inch loaf pan and bake for 50-60 min. or until a skewer comes out clean.  Cool for 10 min. and then remove from pan.  Serves 8-10

Loved this pound cake, great alternative to Angel Food cake, that will be a new staple for us



 

Strawberry Lime Shortcakes (pg. 232):

6 slices of Sour Cream Pound Cake (recipe says serves 6 but perhaps more...)

4 cups sliced fresh strawberries

1/2 cup granulated sugar

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

3/4 cup toasted coconut perhaps a little less - seemed like a lot to me?!

[preheat oven to 375 F. Spread desired amt. of sweetened coconut onto a cookie sheet or other oven-safe dish.  If your coconut is unsweetened, you can toss it with a little powdered sugar first.  Place in the oven and cook for about 2-5 min. depending on how much you're doing.  It's important to stir often, about every 30 seconds, especially when it starts to brown.  The coconut will be dry and lightly browned.]



 

Coconut Whipped Cream

1 cup heavy cream

1/2 cup powdered sugar

2 tsp. coconut extract (would be really yum, didn't have so I just used 1 tsp. almond extract since I love it, and knew you couldn't go wrong....perhaps will try one day with the coconut extract)

1 tsp. vanilla

 

1) 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.

 

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

 

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

 

 Photo from the book, looks like they sliced their piece, and then cut in half to give it more umpf...

Matt's 2nd serving version... I didn't quite toast my coconut enough so it's hard to see, but still way good and nice addition, and I'm not even that big of a coconut fan~ Matt is trying to convert me.  I would have taken a picture of my 2 servings, but they were already in my stomach! 

yum yum - a new winner