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
Scale
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.
