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5
from 1 vote
Berry Shortcake with Coconut Whipped Cream
Berry Shortcake with Coconut Whipped Cream is fresh berries and Greek yogurt pound cake topped with coconut whipped cream and toasted coconut flakes.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
Calories:
430
kcal
Author:
Lauren Allen
Ingredients
1
loaf
Greek Yogurt vanilla Pound Cake
or angel food cake
2
cups
fresh strawberries
, sliced
1
cup
fresh raspberries
1
cup
fresh blueberries
1/3
cup
granulated sugar
juice from 1 lime
For the Coconut Whipped Cream:
1
cup
heavy whipping cream
½
cup
powdered sugar
1
teaspoon
vanilla extract
1
teaspoon
coconut extract
(optional)
2/3
cup
shredded sweetened coconut
Instructions
Add berries to a mixing bowl.
Pour sugar and lime juice over them and stir gently for a minute or two to incorporate.
Allow to sit for a few minutes and stir again. You want the sugar to dissolve and a light syrup will form.
Place the whipping cream in a large mixing bowl and beat on high with electric mixers for 2 minutes.
Slowly add powdered sugar and extracts and continue beating until soft peaks form.
Add the coconut flakes to a medium skillet over medium heat.
Cook for 2-4 minutes, occasionally tossing gently, until the flakes are golden brown.
Slice cake and spoon a layer of berries on top of each slice.
Top with a large spoonful of whipped cream and sprinkle with toasted coconut.
Nutrition
Calories:
430
kcal
|
Carbohydrates:
57
g
|
Protein:
2
g
|
Fat:
22
g
|
Saturated Fat:
16
g
|
Cholesterol:
54
mg
|
Sodium:
92
mg
|
Potassium:
294
mg
|
Fiber:
6
g
|
Sugar:
47
g
|
Vitamin A:
600
IU
|
Vitamin C:
54.2
mg
|
Calcium:
46
mg
|
Iron:
0.9
mg