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
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
- 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