If you’re craving a dessert that combines the zing of fresh pineapple with the sweet charm of juicy strawberries, you’ve got to try this Tropical Strawberry Pineapple Shortcake Recipe. It’s a vibrant celebration of tropical flavors wrapped up in soft, buttery shortcakes and cloud-like whipped cream. Every bite offers the perfect balance of tangy fruit, tender crumb, and creamy topping, making it feel like a mini getaway right on your plate. Whether you’re serving this for a special occasion or just because you deserve a treat, this recipe is pure sunshine and happiness in dessert form.
Ingredients You’ll Need
Every ingredient in this Tropical Strawberry Pineapple Shortcake Recipe plays a starring role, coming together simply yet beautifully. From the flaky texture of the shortcakes to the sweetness of the fruit and cream, each component adds its distinct charm to create a show-stopping dessert.
- 2 cups All-Purpose Flour: The essential base for tender, fluffy shortcakes that hold the fruit and cream perfectly.
- 1/4 cup Granulated Sugar: Adds just the right hint of sweetness to the dough without overpowering.
- 2 1/2 tsp Baking Powder: Helps the shortcakes rise with a light, airy texture.
- 1/4 tsp Salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup Unsalted Butter (cold and cubed): Keeps the shortcakes flaky and rich—chill is key here.
- 2/3 cup Whole Milk (or heavy cream): Moisturizes the dough for tenderness, cream delivers extra decadence.
- 1 tsp Vanilla Extract: Adds a sweet, warm aroma to the batter and whipped cream.
- 1 cup Fresh Strawberries (sliced): Brings juicy sweetness and beautiful color that feels like summer in every bite.
- 1 cup Fresh Pineapple (diced): Adds tropical zing and freshness that complements the strawberries wonderfully.
- 2 tbsp Granulated Sugar (for macerating the fruit): Pulls out the natural juices of the fruit for a luscious topping.
- 1 cup Heavy Whipping Cream: Whipped into soft peaks to add airy, creamy richness.
- 2 tbsp Powdered Sugar: Sweetens the whipped cream perfectly without weighing it down.
- 1 tsp Vanilla Extract (extra): Makes the whipped cream irresistible and fragrant.
How to Make Tropical Strawberry Pineapple Shortcake Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 425°F (220°C). This high temperature ensures your shortcakes will rise quickly and develop a beautiful golden crust while staying soft inside.
Step 2: Prepare the Shortcake Dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt until they’re evenly combined. This dry mix forms the foundation of the dough.
Step 3: Cut in the Butter
Add the cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingertips to mix until the texture looks like coarse crumbs, full of little buttery flecks. These pockets of butter make the shortcakes flaky and tender after baking.
Step 4: Add Milk and Vanilla
Pour in the whole milk and vanilla extract, gently stirring just until combined. Over-mixing can make the shortcakes tough, so be tender with the dough here.
Step 5: Shape Your Shortcakes
Turn the dough out onto a lightly floured surface and pat it into about a 1-inch thick rectangle. Use a round cutter or drinking glass to cut 6–8 rounds, depending on size, placing them on a parchment-lined baking sheet.
Step 6: Bake to Golden Perfection
Bake the shortcakes in your preheated oven for 12 to 15 minutes, or until their tops are lightly golden. Let them cool slightly on a wire rack to prepare for assembly.
Step 7: Macerate the Fruit
While the shortcakes bake, gently toss the fresh strawberries and pineapple with 2 tablespoons of granulated sugar in a bowl. Let them sit for 10–15 minutes to release their natural juices, creating a juicy, vibrant topping.
Step 8: Whip the Cream
In a chilled bowl, beat the heavy whipping cream with powdered sugar and the additional vanilla extract until soft peaks form. This luscious whipped cream is the perfect light and sweet partner for your fruit and shortcakes.
Step 9: Assemble Your Tropical Strawberry Pineapple Shortcake Recipe
Slice each shortcake in half horizontally. Spoon a generous amount of the macerated fruit over the bottom half, followed by a dollop of whipped cream. Top with the remaining shortcake half, and your tropical masterpiece is ready to enjoy!
How to Serve Tropical Strawberry Pineapple Shortcake Recipe
Garnishes
Fresh mint leaves or a light dusting of powdered sugar can add an extra pop of color and a hint of elegance, making your dessert look even more inviting. If you want, a small drizzle of honey or a few toasted coconut flakes would enhance the tropical vibes.
Side Dishes
This shortcake shines as a standalone dessert, but it pairs beautifully with a scoop of vanilla bean ice cream or a refreshing citrus sorbet. If you want to keep things light, a simple green salad with a tropical fruit vinaigrette can balance the richness of the shortcake.
Creative Ways to Present
Try serving individual shortcakes in clear glass cups layered with fruit and whipped cream for a charming parfait style. Or, if you’re entertaining, arrange the shortcakes on a large platter with extra fruit and whipped cream for a shareable feast that looks stunning on any dessert table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shortcakes in an airtight container at room temperature for up to 2 days, but it’s best to store them separately from the fruit and whipped cream to avoid sogginess.
Freezing
You can freeze uncut shortcakes for up to 1 month. Wrap each shortcake tightly in plastic wrap and place in a freezer bag. Thaw at room temperature before assembling the dessert.
Reheating
Reheat shortcakes gently in a warm oven (about 300°F or 150°C) for 5 to 7 minutes to revive their fresh-baked texture. Avoid microwaving, as it can make them tough or dry.
FAQs
Can I substitute other fruits for pineapple?
Absolutely! This Tropical Strawberry Pineapple Shortcake Recipe is versatile, so mango, papaya, or even kiwi can be used to keep the tropical flair while adding your own twist.
What if I don’t have a pastry cutter for the butter?
No worries! You can use your fingers or two knives to cut the butter into the flour. Just work quickly to keep the butter cold for that flaky texture.
Can I use frozen fruit instead of fresh?
Fresh is best for texture and flavor here, but if you use frozen, be sure to thaw and drain it well to avoid excess moisture that could make the shortcakes soggy.
Is there a dairy-free option for the whipped cream?
Yes! Coconut whipped cream or other plant-based creams work well and complement the tropical flavors beautifully in this recipe.
How far in advance can I make this dessert?
You can prepare the shortcakes a day ahead and keep them wrapped at room temperature, but assemble with fruit and whipped cream just before serving for the freshest taste and texture.
Final Thoughts
This Tropical Strawberry Pineapple Shortcake Recipe is like catching a breezy beach day in dessert form—bright, fresh, and irresistibly inviting. It’s a fantastic way to celebrate fruit in all its glory and impress anyone lucky enough to have a slice. Give it a try, and I promise it will become one of those go-to recipes you bring out whenever you want to bring a little tropical magic to the table.
Print
Tropical Strawberry Pineapple Shortcake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Tropical Strawberry Pineapple Shortcake is a delightful twist on the classic dessert, combining fresh strawberries and juicy pineapple with tender, buttery shortcakes. The fruit is macerated with sugar to enhance its natural sweetness, and the shortcakes are topped with fluffy vanilla whipped cream, creating a perfect balance of flavors and textures that celebrate tropical freshness and traditional charm.
Ingredients
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
Fruit Topping
- 1 cup Fresh Strawberries, sliced
- 1 cup Fresh Pineapple, diced
- 2 tbsp Granulated Sugar (for macerating the fruit)
Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Macerate Fruit: In a medium bowl, combine the sliced strawberries and diced pineapple with 2 tablespoons of granulated sugar. Toss gently and let the mixture sit for at least 15 minutes to allow the fruit to release its juices and become sweet and tender.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add Wet Ingredients: Pour in the milk and 1 teaspoon of vanilla extract. Stir gently with a fork or spoon until the dough just comes together. Be careful not to overmix to keep the shortcakes tender.
- Shape Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat or roll the dough to about 1-inch thick.
- Cut Shortcakes: Use a round biscuit cutter or a glass approximately 2.5-3 inches in diameter to cut out shortcakes. Place the rounds on a baking sheet lined with parchment paper. Gather any scraps, pat down, and cut again to make about 6-8 shortcakes.
- Bake Shortcakes: Bake the shortcakes in the preheated oven for 12-15 minutes, or until the tops are lightly golden brown. Remove from the oven and cool slightly on a wire rack.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Keep refrigerated until ready to assemble.
- Slice Shortcakes: Once the shortcakes are cool enough to handle, carefully slice each in half horizontally.
- Assemble Shortcakes: Spoon a generous amount of the macerated strawberry and pineapple mixture onto the bottom half of each shortcake, including some of the fruit juice for extra flavor.
- Add Whipped Cream and Top: Spoon or pipe a dollop of the vanilla whipped cream over the fruit, then place the top half of the shortcake over the cream to complete each serving.
- Serve Immediately: Serve the shortcakes fresh to enjoy the perfect combination of warm cake, sweet fruit, and cool whipped cream.
Notes
- For richer shortcakes, substitute whole milk with heavy cream in the dough.
- Ensure butter is cold for flaky, tender shortcakes.
- Do not overmix the dough to avoid tough shortcakes.
- Allow the fruit to macerate for at least 15 minutes to draw out natural juices and sweeten the berries and pineapple.
- Whip the cream just until soft peaks form to prevent it from becoming too stiff or turning into butter.
- This recipe can be made ahead by preparing the shortcakes and whipped cream separately and assembling right before serving.
