Sweet Escape: Tropical Strawberry Pineapple Shortcake Recipe

My tropical strawberry pineapple shortcake bursts with sunny island flavors that dance across your palate like a vibrant Caribbean melody.

Sweet local strawberries mingle with juicy pineapple chunks in a delightful culinary celebration.

Buttery shortcake layers provide a rich, crumbly foundation for these luscious fruits.

Each bite promises a refreshing escape from ordinary desserts.

Bright colors and bold tastes make this treat perfect for summer gatherings.

Crisp textures and harmonious ingredients create a memorable experience that feels like a mini tropical vacation.

Whip up this delectable dessert and transport yourself to a beachside paradise with just a single slice.

Tropical Strawberry Pineapple Shortcake Rundown

• Craft Tropical Dessert Delight: Blend strawberries and pineapple into a refreshing sweet treat that brings exotic island vibes to your table.
• Simplify Baking Process: Create bakery-style shortcake with basic ingredients and minimal kitchen skills, making it perfect for home bakers of all levels.
• Customize Your Dessert: Mix and match fruit combinations, adjust sweetness levels, and personalize toppings to suit individual taste preferences and dietary needs.
• Impress Without Stress: Wow guests with a stunning dessert that looks professionally made but requires straightforward preparation and common kitchen tools.

Ingredients for Tropical Strawberry Pineapple Shortcake

• Strawberries: Bright red berries that provide a sweet and tangy flavor to the dessert.
• Pineapple: Tropical fruit that adds a juicy and exotic taste to the shortcake.

• Flour: Provides the base structure for the tender biscuit.
• Sugar: Adds sweetness to both the fruit and biscuit components.
• Baking Powder: Helps the biscuits rise and become light and fluffy.
• Salt: Enhances the overall flavor of the shortcake.

• Butter, Cold: Creates flaky layers in the biscuit with its rich, creamy texture.
• Heavy Cream, Vanilla Extract: Bring moisture and deep flavor to the shortcake biscuits.
• Whipped Cream: Adds a smooth, creamy topping that complements the fresh fruits.

Step-by-Step Tropical Strawberry Pineapple Shortcake

Step 1: Marinate Tropical Fruits

Grab a mixing bowl and toss together freshly sliced strawberries and diced pineapple chunks. Dust the fruits with sugar and gently stir to coat.

Allow the fruits to rest and release their sweet juices for about 15-20 minutes, creating a delightful tropical syrup.

Step 2: Create Fluffy Biscuit Base

Heat the oven to a toasty 425F.

In a large bowl, whisk together flour, sugar, baking powder, and a pinch of salt. Take cold butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture looks like coarse, crumbly sand.

Step 3: Mix Biscuit Dough

Create a small well in the center of the flour mixture. Pour in heavy cream and vanilla extract.

Gently fold the ingredients together with a spoon until the dough just starts to come together. Be careful not to overmix – you want a light, tender biscuit.

Step 4: Shape and Bake Golden Biscuits

Dust your work surface with flour and turn out the dough. Softly knead the dough a few times.

Roll it out to about one-inch thickness. Use a round biscuit cutter to create perfect circles.

Place the biscuits on a parchment-lined baking sheet. Bake for 12-15 minutes until they turn a beautiful golden brown.

Step 5: Build Dreamy Tropical Shortcakes

Once the biscuits have cooled slightly, slice them horizontally. Spoon the macerated fruit mixture generously onto the bottom half of each biscuit.

Add a cloud of whipped cream on top of the fruits. Crown with the top half of the biscuit.

Step 6: Finish and Enjoy

Serve these tropical beauties immediately. Optional: Garnish with extra whipped cream and a sprinkle of fresh fruit for an extra wow factor.

Tips for Tropical Strawberry Pineapple Shortcake

• Choose perfectly sweet, juicy strawberries and pineapples for maximum flavor intensity and natural sweetness.
• Keep butter extremely cold before cutting into dry ingredients to ensure flaky, tender shortcake biscuits with perfect texture.
• Gently combine dough ingredients without overmixing, which prevents tough biscuits and maintains a delicate, light crumb.
• Allow fruits to sit with sugar for 15-20 minutes to release natural juices, creating a delicious syrup that enhances overall dessert flavor.
• Assemble shortcakes right before serving to maintain crisp biscuit texture and prevent soggy bottoms from fruit juices.

Flavor Twists for Tropical Strawberry Pineapple Shortcake

• Gluten-Free Tropical Shortcake: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains the delicious tropical flavor profile.
• Vegan Fruit Shortcake: Swap butter with coconut oil and heavy cream with coconut cream. Use plant-based whipped topping instead of traditional whipped cream for a dairy-free alternative.
• Low-Sugar Tropical Delight: Reduce sugar by using stevia or monk fruit sweetener. Opt for fresh fruit without additional sugar sprinkle to create a lighter, more natural dessert option.
• Coconut Tropical Shortcake: Add shredded coconut to the biscuit dough and sprinkle toasted coconut flakes on top for an enhanced tropical experience with extra texture and flavor.

Pairing Suggestions for Tropical Strawberry Pineapple Shortcake

Mix a refreshing coconut rum mojito that echoes the tropical fruit flavors in the shortcake, blending mint, lime, and coconut rum for a vibrant companion to the dessert.

Select a light, slightly sweet Moscato d’Asti or a crisp Prosecco to enhance the fruity notes and cut through the rich, creamy shortcake texture.

Serve a tangy passion fruit or mango sorbet alongside the shortcake, creating a palate-cleansing contrast that amplifies the dessert’s bright, sweet profile.

Offer a smooth, chilled cold brew with a hint of vanilla or caramel, providing a subtle bitter counterpoint to the sweet, fruity shortcake.

Storage Instructions for Tropical Strawberry Pineapple Shortcake

• Store assembled shortcakes in an airtight container in the refrigerator for up to 2 days. Keep components separate to prevent soggy biscuits.
• Wrap cooled shortcake biscuits individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature before serving.
• Warm biscuits in a preheated oven at 300F for 5-7 minutes to restore crispness. Avoid microwave reheating to maintain texture.
• Keep prepared fruit mixture in a sealed container in the refrigerator for 1-2 days. Add fresh fruit just before serving to maintain freshness.

FAQs

• Can I use frozen fruits instead of fresh ones?

Yes, you can use frozen strawberries and pineapple. Thaw them completely and drain excess liquid before mixing with sugar to prevent the shortcake from becoming soggy.

• How do I know if my biscuits are properly mixed?

The dough should look shaggy and just come together. Overmixing will make the biscuits tough and dense, so stop mixing as soon as the ingredients are incorporated.

• What if I don't have a biscuit cutter?

Use a drinking glass or clean, sharp-edged cup to cut the dough into rounds. Press straight down without twisting to ensure even rising during baking.

• Is it okay to make the biscuits ahead of time?

Yes, you can prepare the biscuit dough in advance and refrigerate for up to 24 hours before baking.

Tropical Strawberry Pineapple Shortcake Recipe

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4.6 from 25 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Luscious Tropical Strawberry Pineapple Shortcake blends island-fresh flavors into a classic dessert that whisks palates to sun-soaked beaches. Sweet berries and tangy pineapple create a paradise of taste you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 pint fresh strawberries, hulled and sliced
• 1 cup fresh pineapple, diced
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream

Leavening and Seasoning:

• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons sugar (2 tablespoons for macerating fruit, 2 tablespoons for shortcake)

Flavoring:

• 1 teaspoon vanilla extract
• Whipped cream (for topping)
• Additional heavy cream (for topping)

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Instructions

1. Macerate tropical fruits by combining sliced strawberries and diced pineapple with sugar, allowing them to sit and release natural juices for 15-20 minutes at room temperature.
2. Preheat oven to 425°F (220°C) while preparing shortcake dough by whisking flour, sugar, baking powder, and salt in a large mixing bowl.
3. Incorporate cold butter into dry ingredients using a pastry cutter, creating a texture resembling coarse crumbs.
4. Create a central well in the flour mixture, then gently pour heavy cream and vanilla extract, stirring until dough barely combines without overmixing.
5. Transfer dough onto a floured surface, performing gentle kneading and rolling to approximately 1-inch thickness.
6. Cut dough into round shapes using a biscuit cutter, arranging pieces on a parchment-lined baking sheet.
7. Bake shortcake biscuits for 12-15 minutes until achieving a golden brown color and crisp exterior.
8. Allow biscuits to cool slightly, then carefully slice horizontally.
9. Layer bottom biscuit halves with macerated fruit mixture, generously topping with whipped cream.
10. Complete assembly by placing biscuit top halves, creating individual tropical shortcake servings.
11. Garnish with additional whipped cream and fresh fruit pieces for enhanced presentation.

Notes

• Macerate the fruit ahead of time to intensify the tropical flavors and create a deliciously syrupy texture that will soak into the shortcake biscuits.
• Keep butter ice-cold when making biscuits to ensure a flaky, tender texture that crumbles perfectly when bitten.
• Use room temperature cream for smoother mixing and more even biscuit rising, which helps create a lighter, airier shortcake.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to make the recipe accessible to everyone with dietary restrictions.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 310 kcal
• Sugar: 21 g
• Sodium: 220 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg