Strawberry Lime Shortcake with Coconut Cream

Pound cake:

1 1/2 c flour

1/4 tsp baking soda

1/8 tsp salt

1/2 c butter, softened

1 c sugar

3 eggs, room temperature

2 tsp vanilla

1/2 c sour cream

Preheat oven to 350. In a small bowl, combine the flour, bakind soda, and salt. Set aside. Beat the butter and sugar until light and fluffy, about 1 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 into a greased 8-inch or 9-inch loaf pan and bake for 50-60 minutes or until skewer comes out clean. Cool for 10 minutes and then remove from pan.

Strawberries:

4 cups sliced fresh strawberries

1/2 c sugar

4 tablespoons lime juice

3/4 c toasted coconut

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

Coconut Whipped Cream:

1 c heavy whipping cream

1/2 c powdered sugar

2 tsp coconut extract

1 tsp vanilla

Pour cream into a bowl and beat with an electric mixer for about 1 minutes. Slowly add powdered sugar and both extracts. Continue beating until soft peaks form.