Coconut Lime Strawberry Shortcake

I actually used to think that I didn’t like strawberries. I don’t know what was wrong with me.

It was strawberry shortcake that changed my mind about that. It was once again my time spent in southern California that did it. Not only because I saw the strawberry fields everyday and they were just so good that fresh, but I also ate strawberries and particularly in shortcake form a lot. As in, for two months straight I was fed many different forms of strawberry shortcake after dinner. None of them were exactly the same, but they were all delicious. And while this definitely made me appreciate strawberries more and I came to love all forms of strawberry shortcake, I wanted to perfect it.

And by perfect, I mean taste really good to me at the moment.

This one definitely fits the bill! I’m not a big fan of angel food cake (don’t get me started) so for this one I actually used pound cake. A moist, lime flavored pound cake. Then come the strawberries and the coconut flavored whipped cream. Pretty simple, when you come right down to it. But most of the best foods are the simple ones, I think.


Coconut Lime Strawberry Shortcake


  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 1/2 teaspoon vanilla
  • juice of 1 lime
  • 1/3 cup coconut
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • For Topping:
  • 1 pound fresh strawberries, washed and sliced
  • 2 teaspoons granulated sugar
  • 2 cups whipping cream
  • 1/2 teaspoon coconut extract
  • 2 tablespoons powdered sugar
  • toasted coconut


  1. Preheat oven to 350 degrees. Line bread pan (or 2 small loaf pans) with wax paper and spray with cooking spray.
  2. Cream butter and sugar together until light and fluffy.
  3. Add sour cream, eggs, vanilla, lime juice and coconut and mix until smooth.
  4. Add flour and baking soda, then mix until smooth (although it will be a bit lumpy).
  5. Pour into prepared pan(s). Bake for 60-80 minutes until a toothpick comes out clean.
  6. Allow to cool completely on a wire rack.
  7. For the shortcake:
  8. Place the sliced strawberries in a bowl and mix with the granulated sugar (you can mash the strawberries a bit if desired). Set aside.
  9. Whip the cream with the extract and powdered sugar until peaks form.
  10. Slice the cooled pound cake and top with strawberries, whipped cream and toasted coconut.

Pound cake adapted from Crème de la Crumb

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