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
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
- 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.
