Wednesday, May 14, 2014
strawberry-lime shortcake w/ coconut whipped cream
Monday night our friends, the Beans, had us over for dinner and asked us to bring a dessert. Immediately, I thought of this one. It's crazy delicious and people think you're impressive when you make this. Your secret will be that it's easy as far as cakes go and is more about assembly than anything else. I discovered it in one of my favorite cookbooks, Our Best Bites. The ladies that wrote the book, have an awesome blog with a ton of their recipes and tips. You really need to check them out. I've used sooo many of their dishes.
You gotta make the pound cake first and here is the recipe:
1 1/2 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temp (I cheated and used them straight outta the fridge)
2 teaspoons vanilla
1/2 sour cream (Monday, I forgot the sour cream when I went to the store, but had plain greek yogurt in the fridge and substituted that. Just as delicious.)
Preheat oven to 350
Using a small bowl, combine flour, baking soda, and salt and forget about it for now.
Beat the butter and sugar until nice and fluffy, usually about a minute.
Continue beating and add eggs one at a time. Add vanilla and sour cream (our plain greek yogurt). Slowly add the flour mixture and beat until just combined. DO NOT OVER MIX (it'll still work out if you do, just the texture will be a little different and you'll have tunnels in your cake).
Pour batter into a greased 8 or 9 inch bread pan and bake for 50-60 minutes or until skewer (or knife) comes out clean. Cool for 10 min and then take that bad boy outta the pan.
While your delectable pound cake is baking, you can prep the strawberries and whipped cream. Or you can wait. Whatevs. I prepped my strawberries and waited to do the whipped cream until right before serving.
4 cups sliced fresh strawberries (I just used a small container of strawberries and sliced those suckers up)
1/2 cup sugar
4 Tablespoons of fresh lime juice (about 2 limes)
Mix berries, sugar, and lime juice. Set aside. You want to let it settle for about 15 minutes so it can develop a light syrup. Keep in the fridge until serving.
Coconut Whipped Cream Ingredients:
1 cup heavy whipping cream
1/2 cup powdered sugar
2 teaspoons coconut extract (I always add a little extra to give it more of a coconut kick)
1 teaspoon vanilla
Pour cream into a bowl and beat with an electric mixer for about one minute. Slowly add powdered sugar and the extracts. Continue beating until soft peaks form.
Toasted Coconut Directions:
I do this right after I take the cake outta the oven, because the oven is already hot!
Spread your shredded, sweetened coconut (however much you like) on a cookie sheet.
Pop it in the preheated oven and bake for 3-5 minutes.
WARNING! Coconut goes from white to black very quickly, so you're gonna want to keep your little eyeballs on it and pull it out when it's golden brown.
Now, the fun part. Assembly.
Slice your cooled pound cake and take a slice or two and put it on a plate. Spoon out some strawberries and place on top and don't scrimp on the syrup (It's so yummy. Especially when it soaks into the cake a little.)! Place a dollop of whipped cream on top and sprinkle your perfectly toasted coconut on top.
Finally, get that goodness in your belly!