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.
Ingredients
Scale
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)
Instructions
- 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.
- Preheat oven to 425°F (220°C) while preparing shortcake dough by whisking flour, sugar, baking powder, and salt in a large mixing bowl.
- Incorporate cold butter into dry ingredients using a pastry cutter, creating a texture resembling coarse crumbs.
- Create a central well in the flour mixture, then gently pour heavy cream and vanilla extract, stirring until dough barely combines without overmixing.
- Transfer dough onto a floured surface, performing gentle kneading and rolling to approximately 1-inch thickness.
- Cut dough into round shapes using a biscuit cutter, arranging pieces on a parchment-lined baking sheet.
- Bake shortcake biscuits for 12-15 minutes until achieving a golden brown color and crisp exterior.
- Allow biscuits to cool slightly, then carefully slice horizontally.
- Layer bottom biscuit halves with macerated fruit mixture, generously topping with whipped cream.
- Complete assembly by placing biscuit top halves, creating individual tropical shortcake servings.
- 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