If you’re looking for a dessert that bursts with sunshine in every bite, the Tropical Strawberry Pineapple Shortcake Recipe is an absolute must-try. This delightful creation combines the juicy sweetness of ripe strawberries and vibrant pineapple with tender, buttery shortcakes and fluffy whipped cream. It’s like summer on a plate, perfectly balancing freshness and richness in every forkful. Whether you’re treating yourself or impressing guests, this recipe brings together tropical flavors and classic comfort with ease and style.
Ingredients You’ll Need
The beauty of this Tropical Strawberry Pineapple Shortcake Recipe lies in its simplicity and balance. Each ingredient plays an essential role, from the tender crumb of the shortcake to the bright, juicy fruit and the creamy whipped topping. Here are the essentials that will come together to create something truly special:
- All-Purpose Flour: The foundation for the shortcake’s tender but sturdy crumb.
- Granulated Sugar: Adds just the right amount of sweetness to the dough and helps macerate the fruit.
- Baking Powder: Provides the essential lift and lightness to your shortcakes.
- Salt: Enhances all the flavors, balancing the sweetness perfectly.
- Unsalted Butter (cold and cubed): Creates tender layers and a flaky texture when cut into the dough.
- Whole Milk (or heavy cream): Adds moisture and richness to bring the shortcakes together smoothly.
- Vanilla Extract: Brings a warm, aromatic depth to both the shortcake and whipped cream.
- Fresh Strawberries (sliced): The star fruit providing a juicy, vibrant sweetness.
- Fresh Pineapple (diced): Adds a tropical tang and bright flavor contrast.
- Heavy Whipping Cream: For rich, fluffy whipped cream that crowns the dessert.
- Powdered Sugar: Sweetens the whipped cream delicately without weighing it down.
How to Make Tropical Strawberry Pineapple Shortcake Recipe
Step 1: Prepare the Fruit
Start by combining the sliced strawberries and diced pineapple with a couple of tablespoons of granulated sugar. Toss them gently and let the mixture sit for at least 15 minutes. This simple step, known as macerating, draws out the natural juices and sweetens the fruit, creating a juicy, syrupy topping that’s bursting with flavor.
Step 2: Make the Shortcake Dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt so everything is evenly distributed. Then, add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it looks like coarse crumbs. This is what makes your shortcakes wonderfully flaky.
Step 3: Add the Wet Ingredients
Stir in the milk (or heavy cream for an even richer texture) and vanilla extract just until everything comes together. Be careful not to overmix; a few lumps are perfectly okay because overworking the dough can make your shortcakes tough instead of tender.
Step 4: Shape and Bake the Shortcakes
Turn the dough out onto a floured surface and gently pat it to about an inch thick. Using a round cutter or a glass, cut out 6 to 8 shortcake rounds. Place them on a baking sheet lined with parchment paper, leaving a little space between each. Bake at 400°F (200°C) for 12 to 15 minutes, or until the tops are golden and inviting. Once baked, let them cool slightly to hold their shape when you assemble.
Step 5: Make the Whipped Cream
While the shortcakes bake and cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This luscious topping will balance the fruit’s acidity and the shortcakes’ richness perfectly.
Step 6: Assemble the Tropical Strawberry Pineapple Shortcake Recipe
Slice the cooled shortcakes in half horizontally. Spoon a generous amount of the macerated fruit onto the bottom half, then add a big dollop of whipped cream. Finally, crown with the top half of the shortcake to complete this tropical beauty ready to be enjoyed!
How to Serve Tropical Strawberry Pineapple Shortcake Recipe
Garnishes
Elevate your presentation with garnishes like a fresh mint sprig, a light dusting of powdered sugar, or even a drizzle of passion fruit syrup for an extra tropical twist. These subtle touches add visual appeal and a hint of extra flavor.
Side Dishes
This shortcake pairs wonderfully with a scoop of coconut ice cream or a refreshing citrus sorbet. These sides compliment the tropical flavors and add a playful element to your dessert spread.
Creative Ways to Present
For a fun twist, assemble individual shortcakes in clear dessert glasses to create layered parfaits showcasing the vibrant fruit and cream. Or serve mini versions at a party by using a smaller cutter, making them perfect finger foods that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the fruit mixture and whipped cream in separate airtight containers in the refrigerator. Store the shortcakes wrapped in foil or in an airtight container at room temperature for up to two days to maintain their freshness.
Freezing
You can freeze the unbaked shortcake dough shaped on the baking sheet, covered tightly with plastic wrap and foil, for up to three months. Bake from frozen, adding a few extra minutes to the baking time for best results. It’s best to freeze fruit and whipped cream separately, as texture may change upon thawing.
Reheating
Warm the shortcakes in a 300°F oven for about 5 to 7 minutes to regain their freshly baked texture. Avoid microwaving, as this can make them tough. Reassemble the dessert right before serving to keep the whipped cream light and fresh.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple provides the best texture and flavor for this recipe, but if you only have canned, make sure it’s well-drained and pat dry to avoid overly watery fruit mixtures.
How do I prevent the shortcakes from becoming soggy?
Always assemble the shortcakes right before serving, and ensure that the macerated fruit isn’t too watery by draining excess juice if necessary.
Is there a substitute for heavy cream in the whipped cream?
Heavy cream is ideal for stable whipped cream, but you can try full-fat coconut cream for a dairy-free alternative that complements the tropical theme wonderfully.
Can I make this recipe vegan-friendly?
Yes! Use plant-based butter and milk alternatives, and swap the whipped cream with a coconut cream-based version to keep all the tropical flavors intact.
What’s the best way to slice strawberries for this recipe?
Slice strawberries thinly so they release their juices more easily during maceration, enhancing the flavor and moisture in your shortcake topping.
Final Thoughts
This Tropical Strawberry Pineapple Shortcake Recipe is an absolute joy to make and enjoy, bursting with flavors that instantly brighten any day. It’s an approachable yet impressive dessert that invites you to share a little tropical sunshine with friends and family. I can’t wait for you to try it and experience that perfect harmony of juicy fruit, tender shortcakes, and dreamy whipped cream for yourself!
Print
Tropical Strawberry Pineapple Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tropical Strawberry Pineapple Shortcake is a delightful twist on the classic dessert, combining fresh strawberries and pineapple with fluffy homemade shortcakes and sweet whipped cream. Perfect for a summery treat, these shortcakes feature tender, buttery biscuits that are baked to golden perfection and topped with macerated tropical fruit and a rich vanilla-infused whipped cream.
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
- 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
- Prepare the Fruit: In a medium bowl, combine the sliced strawberries, diced pineapple, and 2 tablespoons of granulated sugar. Toss gently to coat the fruit and let it macerate for at least 10-15 minutes while you prepare the shortcakes, allowing the fruit to release its natural juices and become sweet and flavorful.
- Make the Shortcake Dough: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt to evenly distribute all dry ingredients. Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Add Liquids: Pour in the whole milk and 1 teaspoon of vanilla extract into the flour and butter mixture. Stir gently until just combined, making sure not to overmix the dough to keep the shortcakes tender and flaky.
- Shape the Shortcakes: Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick round. Use a round cutter or a glass to cut out 6-8 shortcakes, depending on the size of the cutter, and place the shapes on a baking sheet lined with parchment paper.
- Bake the Shortcakes: Preheat your oven to 425°F (220°C). Bake the shortcakes in the preheated oven for 12-15 minutes or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean. Once baked, remove them from the oven and allow them to cool slightly on a wire rack.
- Make the Whipped Cream: In a chilled mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip the cream using a stand mixer or hand mixer on medium-high speed until soft peaks form. Be careful not to overwhip, or the cream will become grainy and start to turn into butter.
- Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberry and pineapple mixture onto the bottom half of each shortcake. Add a dollop of the freshly whipped cream on top of the fruit, then place the top half of the shortcake over the whipped cream to complete the dessert.
- Serve: Serve the tropical strawberry pineapple shortcakes immediately to enjoy the contrast of warm, flaky shortcakes with cool, sweet fruit and creamy whipped topping. This dessert is perfect for summer gatherings, brunch, or a special treat any time of year.
Notes
- Use heavy cream instead of whole milk in the shortcake dough for a richer, more tender biscuit.
- Macerating the fruit enhances its natural sweetness and juices, improving the overall flavor of the dessert.
- Be careful not to overmix the dough to maintain a light and flaky texture.
- Chill your mixing bowl and beaters before whipping the cream for better volume and texture.
- Serve shortcakes the same day they are made for the best texture and flavor.
