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Tropical Strawberry Pineapple Shortcake

Tropical Strawberry Pineapple Shortcake
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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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cookflash.com/tropical-strawberry-pineapple-shortcake/