This tropical twist on the classic shortcake will have your taste buds dancing with joy! The sweet and tangy flavors of fresh strawberries and pineapple are a match made in heaven, while the buttery, tender shortcake biscuits provide the perfect base for the fruit topping. Trust me, you’re going to love this! It’s like a tropical vacation in every bite, and it’s guaranteed to bring a smile to your face. Let’s dive into this delicious recipe!
Why You’ll Love Tropical Strawberry Pineapple Shortcake
This dessert isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of this dessert—simple ingredients that come together to create something extraordinary! Let’s break it down:
For the Fruit Topping:
- Strawberries
- Pineapple
- Sugar
For the Shortcake Biscuits:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsalted butter
- Heavy cream
- Vanilla extract
For the Whipped Cream:
- Heavy cream
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This ensures even cooking and gives your biscuits that perfect golden-brown finish.
2. Make the Fruit Topping:
Combine the sliced strawberries and diced pineapple in a bowl. Sprinkle with sugar and stir gently. Let it sit for about 15-20 minutes to allow the fruit to release its juices and create a sweet syrup.
3. Make the Shortcake Biscuits:
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. Pour in the heavy cream and vanilla extract, mixing until the dough just comes together.
4. Shape the Biscuits:
Turn the dough out onto a floured surface. Gently knead it a few times, then roll it to about 1-inch thickness. Cut into rounds using a biscuit cutter. Place the biscuits on a parchment-lined baking sheet and bake for 12-15 minutes or until golden brown.
5. Whip the Cream:
While the biscuits are baking, whip the heavy cream until stiff peaks form. Set aside.
6. Assemble the Shortcakes:
Once the biscuits have cooled slightly, slice them in half. Spoon the strawberry-pineapple mixture onto the bottom half of each biscuit. Top with a generous dollop of whipped cream, then place the top half of the biscuit on top.
7. Serve and Enjoy:
Serve immediately, garnished with extra whipped cream and fresh fruit for a beautiful presentation.
Nutrition Facts
Servings: 8
Calories per serving: 250
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
How to Serve Tropical Strawberry Pineapple Shortcake
This dessert is delicious on its own, but here are a few serving suggestions to elevate your experience:
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the sweetness of the shortcake.
Crusty Bread: Serve with warm, crusty bread for a touch of savory to balance the sweet.
Creamy Accompaniments: A dollop of Greek yogurt or coconut cream adds a tropical twist.
As a Standalone: Sometimes, this dessert is hearty enough to enjoy on its own. Simply garnish with fresh mint or toasted coconut for a finishing touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Prepare the fruit topping the night before and refrigerate it to save time.
Spice It Up: Try adding a pinch of cinnamon or cardamom to the shortcake biscuits for an extra layer of flavor.
Dietary Adjustments: You can swap the butter for a dairy-free version and use coconut cream in place of regular whipped cream.
Storage Tips: Leftovers can be stored in an airtight container for up to 2 days. Reheat the biscuits in the oven for the best texture.
Double the Batch: This recipe freezes beautifully, so consider making a double batch for later!
FAQ Section
Q1: Can I substitute pineapple with other tropical fruits?
A1: Absolutely! You can substitute the pineapple with mango or even passion fruit for a different tropical twist.
Q2: Can I make this dessert ahead of time?
A2: Yes, you can prepare the fruit topping and biscuits the day before. Just assemble it right before serving for the freshest taste.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. The shortcake biscuits can be reheated in the oven for the best texture.
Q4: Can I freeze this dessert?
A4: Yes! You can freeze the biscuits and the fruit topping separately. Reheat the biscuits in the oven before serving, and the fruit topping can be enjoyed cold or slightly warmed.
Q5: What’s the best way to reheat this dish?
A5: Reheat the biscuits in the oven at 350°F for 5-7 minutes, and warm the fruit topping in the microwave for 20-30 seconds.
Q6: Can I double the recipe?
A6: Yes, doubling the recipe is easy! Just make sure to use a larger baking sheet for the biscuits and increase the amount of fruit topping.
Q7: Can I use frozen fruit instead of fresh?
A7: While fresh fruit works best for the topping, frozen fruit can be used in a pinch. Just thaw it and drain any excess liquid before using it.
Q8: Can I make this dessert without the whipped cream?
A8: Of course! You can skip the whipped cream or replace it with a scoop of vanilla ice cream for a fun variation.
Q9: Can I make the shortcake biscuits gluten-free?
A9: Yes, you can substitute the flour with a gluten-free all-purpose flour blend. Just make sure to adjust the recipe as needed.
Q10: Can I make this dessert without sugar?
A10: You can substitute the sugar with honey, maple syrup, or a sugar substitute of your choice.
Conclusion
Tropical Strawberry Pineapple Shortcake is the perfect dessert for those sweet tooth cravings, and it’s sure to be a hit with anyone who tries it. The combination of juicy fruit, fluffy shortcakes, and whipped cream creates a balance of textures and flavors that’ll make your taste buds sing. Whether you’re making it for a gathering or just treating yourself, this recipe is an instant classic. Enjoy every bite!
Tropical Strawberry Pineapple Shortcake
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Tropical, American
- Diet: Vegetarian
Description
This Tropical Strawberry Pineapple Shortcake is a refreshing twist on the classic dessert, perfect for sunny days! With sweet strawberries, tangy pineapple, and a light, fluffy biscuit base, it’s the ultimate treat for any occasion.
Ingredients
- 1 pint fresh strawberries, hulled and sliced
- 1 cup fresh pineapple, diced
- 2 tbsp sugar (for macerating fruit)
- 2 cups all-purpose flour
- 2 tbsp sugar (for shortcake)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream (plus extra for topping)
- 1 tsp vanilla extract
- Whipped cream (for topping)
Instructions
- Prepare the Fruit:
In a bowl, combine the sliced strawberries and diced pineapple. Sprinkle with 2 tablespoons of sugar and mix well. Let it sit for 15-20 minutes to allow the fruit to release its juices. - Make the Shortcake Biscuits:
Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt. Add the cold butter and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. - Add Wet Ingredients:
Make a well in the center of the flour mixture and pour in the heavy cream and vanilla extract. Stir gently with a spoon until the dough just comes together. Avoid overmixing. - Shape and Bake Biscuits:
Turn the dough out onto a floured surface and gently knead it a few times. Roll the dough out to about 1-inch thickness. Using a biscuit cutter, cut out rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown. - Assemble the Shortcake:
Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous amount of the strawberry-pineapple mixture onto the bottom half of each biscuit. Top with whipped cream, then place the top half of the biscuit on top. - Serve:
Serve immediately, garnished with extra whipped cream and fresh fruit if desired.
Notes
- For a richer flavor, substitute half-and-half or coconut cream for the heavy cream in the biscuits.
- You can make the fruit topping ahead of time and refrigerate it. Just let it come to room temperature before serving.
Nutrition
- Serving Size: 1 shortcake
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg