Strawberry Mango Pound Cake Shortcakes

1. 1

   In a medium bowl, toss the mango and strawberries with the lime juice, sugar and lime zest.

2. 2

   Let sit, tossing occasionally, until the fruit is very juicy, 30 minutes to 1 hour.

3. 3

   When the fruit is ready, slice the pound cake into 12 equal pieces.

4. 4

   Heat 2 tablespoons of the butter in a large nonstick skillet over medium-low heat.

5. 5

   Sprinkle half the coconut in 6 small piles in the skillet and place a slice of pound cake over each pile of coconut.

6. 6

   Cook, pressing down with a spatula, until the coconut is toasted and the pound cake is warmed, about 3 minutes.

7. 7

   Flip and toast on the second side of the pound cake slices until warmed, about 1 minute more.

8. 8

   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.

9. 9

   To assemble, evenly divide the fruit with the accumulated juices among 6 slices of toasted pound cake.

10. 10

    Top with a large scoop of ice cream, about 1/2 cup each, and a second slice of pound cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.