Description
This Tropical Strawberry Pineapple Shortcake is a refreshing twist on the classic dessert. With sweet, juicy strawberries and tropical pineapple, it’s the perfect dessert for warm weather. The fluffy shortcake is light, buttery, and pairs beautifully with the sweet fruit and a dollop of whipped cream. This easy-to-make treat will be the star of your next gathering or family dinner!
Ingredients
Scale
For the Shortcake:
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter (cold and cubed)
- 2/3 cup Whole Milk (or heavy cream for a richer shortcake)
- 1 tsp Vanilla Extract
For the Fruit Topping:
- 1 cup Fresh Strawberries (sliced)
- 1 cup Fresh Pineapple (diced)
- 2 tbsp Granulated Sugar (for macerating the fruit)
For the Whipped Cream:
- 1 cup Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Prepare the Fruit:
- In a bowl, combine the sliced strawberries and diced pineapple. Sprinkle the fruit with 2 tablespoons of sugar, and gently toss to combine. Let the fruit sit for about 15-20 minutes to macerate. This will release the juices and enhance the sweetness of the fruit.
- Make the Shortcake:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and vanilla extract, and stir until just combined. Be careful not to overmix.
- Shape and Bake the Shortcakes:
- Turn the dough onto a lightly floured surface and gently knead it 2-3 times. Pat it into a 1-inch thick rectangle.
- Use a round cutter or a glass to cut out the shortcakes, placing them on a baking sheet lined with parchment paper. You should get about 6-8 shortcakes depending on the size.
- Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden brown. Allow them to cool slightly.
- Make the Whipped Cream:
- While the shortcakes are baking, prepare the whipped cream. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Shortcakes:
- Slice the cooled shortcakes in half horizontally.
- Spoon a generous amount of the macerated fruit mixture onto the bottom half of each shortcake.
- Top the fruit with a dollop of whipped cream and then place the top half of the shortcake on top.
- Serve:
- Serve the Tropical Strawberry Pineapple Shortcake immediately, garnished with extra fruit and whipped cream if desired.
Notes
- For an added tropical touch, you can drizzle some coconut milk over the shortcake before serving.
- You can make the shortcakes ahead of time and store them in an airtight container for up to 2 days.
- Feel free to swap the fruit with other tropical favorites like mango or kiwi for a unique twist.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg