Strawberry Lime Shortcake
A fresh and zesty twist on your traditional strawberry shortcake. A little lime zest and fresh lime juice gives this sweet treat just the right amount of tart to balance out the sweet! This is a great make ahead dessert because it needs to chill a few hours once it is all assembled. Don’t worry, the cake part does not get soggy; the cake is actually a little more dense and sturdy like a pound cake, not a light fluffy cake. The whipped cream layer acts as a barrier between the cake and strawberries.
An simple combination of cream cheese, whipped cream, and powdered sugar make up the fluffy, sweet cream layer. The zest of one lime is stirred into the cream for that hint of lime. Yum!
This comes together in no time, and is easy to cut and serve! Perfect to feed a crowd, family celebration, or your next brunch gathering! Dig in!
Beautiful color, perfect for summer!
Strawberry-Lime Shortcake
Ingredients
- 1 cup sugar
- 1/2 cup butter room temp
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 3/4 cup milk
- 1 1/2 tsp pure vanilla extract
- 2 pints fresh strawberries sliced
- 1 lime juice of lime
Cream mixture
- 8 oz cream cheese
- 1/4 cup powdered sugar
- 8 oz Cool Whip or fresh sweetened whipped cream see notes
- 1 lime zest of lime
Instructions
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Preheat oven to 350 degrees. Spray 9x13 baking pan with non-stick cooking spray.
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In a medium bowl, cream the butter and sugar with a mixer until creamy. Add eggs, baking powder and salt and mix until combined. Slowly add in milk and flour, alternating each, and mixing in between. Beat until combined. Stir in vanilla.
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Pour batter into greased 9x13 baking pan, spreading evenly. Bake for 18-19 minutes or until toothpick comes out clean. Cool completely.
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In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Mix in frozen Cool Whip, or fresh whipped cream (see notes). Stir in the zest of 1 large lime. Spread evenly over cooled shortcake.
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Add the juice of the 1 lime to the sliced strawberries. Stir, and spread evenly over the cream mixture. Cover and refrigerate for about 1-2 hours to set. For added color just before serving, add more lime zest if desired.
Recipe Notes
If using Cool Whip I find the cream cheese mixture does not fully mix-in and will be lumpy which is fine, it still tastes great.
My personal preference is fresh whipped cream because you can whip the cream cheese with the heavy cream to make a smooth fluffy cream. Add another 1/4 cup powdered sugar if making fresh whipped cream. Whip 1 1/2 cups chilled heavy cream until stiff peaks form. Add in whipped cream cheese and powdered sugar and whisk until combined and smooth.
2 Comments
Mallorie Rife
So refreshing and light but sooo satisfying. I love any excuse to make this dessert…seriously!
Laura Doerr
Thank you! I love it too, even if it’s not summer!