Strawberry Mango Pound Cake Shortcakes

Total Time:
1 hr 20 min
10 min
1 hr
10 min

6 servings

  • 1 ripe mango, peeled and finely chopped, about 2 cups
  • One 16-ounce container strawberries, trimmed and thinly sliced (about 3 cups)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon finely grated lime zest
  • One 10.75-ounce frozen pound cake, thawed
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2/3 cup sweetened shredded coconut
  • Two 14-ounce containers pineapple coconut ice cream or your favorite tropical flavored ice cream, such as mango or dulce de leche
  • In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest. Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.

  • When the fruit is ready, slice the pound cake into 12 equal pieces. Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat. Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut. Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes. Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more. Transfer each slice to a plate, scrape out any leftover coconut in the skillet so it does not burn and repeat with the remaining butter, coconut and pound cake slices.

  • To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake. Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake.

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    This recipe is featured in:

    4th of July