strawberry shortcakes with coconut lime whipped topping

These were a big hit! you can use any pound cake but I made a cream cheese pound cake which is AMAZING!!! the batter is soo good. i may or may not eat a lot of it before baking.....yes its THAT good.

1 1/2 c butter

8 oz cream cheese

3 C. sugar

6 eggs

3 c flour

1/8 tsp salt

1 Tbsp vanilla

Cream butter and cream cheese together. Gradually add sugar. Do the same with the eggs one at a time.  Add the flour and salt then add the vanilla.

Pour into a 10-inch bundt pan.

Bake at 300 for 1 hour 40 minutes until a toothpick comes out clean.

*You can use any pan. for this recipe used loaf pans*

After your poundcake is done- Sliced and cubes and put a layer in the bottom of plastic cups.

Slice up 1 pkg strawberries and put in a bowl. Add 1/2 cup sugar and 3 Tbsp lime juice and stir. Let sit about until you get a syrup. Then spoon the strawberries over the pound cake in the cups.

I did another layer of pound cake and then another of strawberries, but thats totally optional.

For the whipped topping:

2 C. whipping cream

1/2-3/4 C. sugar

2 Tbsp cream of coconut 

2-3 drops of DoTerra Lime Essential oil

Whip everything together until stiff then spoon on top

For the toasted coconut heat oven to 375 and put the coconut on a cookie sheet and bake. watch as it will brown quickly. after cooking i put it in a bowl and added lemon zest and 2 drops of DoTerra lime oil.

*you can add the coconut on just top or you can add a layer of it after the second layer of strawberries.*