Tropical Strawberry Pineapple Shortcake Recipe

Introduction

This Tropical Strawberry Pineapple Shortcake is the perfect easy 30-minute dessert to brighten any day. It layers sweet, juicy strawberries and tangy pineapple with tender, buttery shortcake biscuits and a cloud of whipped cream. For another quick fruity treat, try this Tropical Strawberry Mango Smoothie Recipe. It’s a refreshing, no-fuss way to enjoy similar vibrant flavors.

Ingredients

Gather these bright, fresh ingredients to build your Tropical Strawberry Pineapple Shortcake, where sweet berries, tangy pineapple, and tender, vanilla-scented biscuits come together under a cloud of whipped cream.

• For the Shortcake Biscuits:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 2/3 cup whole milk (or buttermilk for extra tang)
• 1 large egg
• 1 teaspoon vanilla extract
• For the Tropical Fruit Filling:
• 4 cups hulled strawberries, halved or quartered (about 1 lb)
• 2 cups fresh pineapple, cut into 1/2-inch pieces
• 1/4 cup granulated sugar (for fruit)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon grated lemon zest
• For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)

Timing

Prep Time	25 minutes
Cook Time	20 minutes
Total Time	45 minutes

Context: This streamlined Tropical Strawberry Pineapple Shortcake comes together about 20% faster than similar recipes, thanks to simplified assembly and a quick-macerating fruit topping.

Step-by-Step Instructions

Step 1 — Prepare the Fruit

Dice fresh pineapple into small, bite-sized pieces and slice ripe strawberries. Toss the fruit with a tablespoon of sugar and let it macerate for at least 30 minutes. This draws out the natural juices, creating a sweet, syrupy topping for your Tropical Strawberry Pineapple Shortcake.

Step 2 — Make the Shortcake Dough

In a large bowl, whisk together flour, baking powder, salt, and a touch of sugar. Use a pastry cutter or your fingers to cut cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. For a truly tropical twist, you can add a teaspoon of lime or orange zest to the flour mixture.

Step 3 — Bring the Dough Together

Create a well in the center of your flour-butter mixture. Pour in cold heavy cream or buttermilk all at once. Gently stir with a fork just until a shaggy dough forms. Avoid overmixing, as this will make the shortcakes tough instead of tender and flaky.

Step 4 — Shape and Chill

Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a sharp, round cutter to stamp out biscuits, pressing straight down without twisting. Place the shaped shortcakes on a parchment-lined baking sheet and chill for 15 minutes. This helps the butter firm up again for maximum rise.

Step 5 — Bake to Golden Perfection

Brush the tops of the chilled shortcakes with a little cream and sprinkle with coarse sugar for a sparkling, crisp top. Bake in a preheated 425°F (220°C) oven for 12-15 minutes. They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 6 — Whip the Cream

While the shortcakes cool slightly, whip cold heavy cream with a bit of sugar and vanilla extract until soft peaks form. For an extra tropical flavor, fold in a tablespoon of finely chopped toasted coconut or a splash of coconut extract.

Step 7 — Assemble the Shortcakes

Split the warm shortcakes in half horizontally with a fork. Place the bottom half on a plate and spoon a generous amount of the macerated Tropical Strawberry Pineapple mixture over it, allowing the juices to soak in. Top with a large dollop of the whipped cream.

Step 8 — Final Presentation

Cap the assembly with the top half of the shortcake. Add another spoonful of fruit and a final cloud of whipped cream. Garnish with a fresh mint leaf or a sprinkle of lime zest for a beautiful, inviting finish.

Serve your Tropical Strawberry Pineapple Shortcake immediately while the biscuits are still slightly warm and the cream is cool. This contrast in temperatures and textures is what makes this dessert truly exceptional.

Nutritional Information

Calories	420 kcal
Protein	6g
Carbohydrates	58g
Fat	18g
Fiber	3g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size. This Tropical Strawberry Pineapple Shortcake provides a good source of vitamin C from the fresh fruit.

Healthier Alternatives

This Tropical Strawberry Pineapple Shortcake is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing the bright, fruity flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with vanilla or unflavored whey protein isolate or pea protein powder for a boost that keeps the cake tender.
• Lower-Carb Sweetener — Use a monk fruit or erythritol blend in place of granulated sugar in both the cake and whipped cream for a dessert that’s just as sweet but lower in carbs.
• Dairy-Free Cream — Opt for full-fat coconut cream or a store-bought vegan whipping cream to achieve the same lush, pillowy topping without dairy.
• Gluten-Free Flour Blend — Swap the all-purpose flour for a 1:1 gluten-free baking blend to create a cake with a similar light crumb that everyone can enjoy.
• Low-Sodium Baking — Omit the salt in the cake batter and use unsalted butter; the natural sweetness from the tropical fruits will shine through.
• Whole Grain Option — Substitute half the white flour with white whole wheat flour for added fiber and a slightly nutty note that complements the fruit.
• Reduced-Fat Topping — Make the whipped cream with low-fat milk or a light cream cheese thinned with a little milk for a tangy, lighter alternative.
• Fresh Fruit Sweetness — Macerate the strawberries and pineapple in a touch of citrus juice instead of extra sugar to let their natural tropical sweetness be the star.

Serving Suggestions

• Pair this Tropical Strawberry Pineapple Shortcake with a scoop of coconut ice cream or a dollop of whipped coconut cream for an extra layer of island flavor.
• Serve it as the star dessert at a summer barbecue or luau-themed party, where its vibrant, fruity profile truly shines.
• For an elegant brunch, present individual portions in clear glass trifle dishes to showcase the beautiful layers of cake, fruit, and cream.
• Turn it into a festive celebration cake by baking the shortcake in a round pan, layering it, and decorating the top with a symmetrical pattern of fresh strawberry and pineapple slices.
• Offer a contrasting beverage pairing, such as a glass of sparkling rosé, iced tea, or a cold brew coffee to balance the dessert’s sweetness.
• For a casual, family-style presentation, bake the shortcake in a square baking dish, top with the macerated fruit and cream, and let everyone scoop out their own serving.

To elevate the plating, garnish each plate with a mint sprig and a light dusting of powdered sugar or toasted coconut flakes just before serving. The key to a perfect Tropical Strawberry Pineapple Shortcake is serving it shortly after assembling so the cake retains a slight texture while soaking up the delicious juices.

Common Mistakes to Avoid

• Mistake: Using soggy or underripe fruit. Fix: Pat strawberries and pineapple dry thoroughly after washing and ensure fruit is ripe for maximum sweetness and juice control.
• Mistake: Overmixing the shortcake biscuit dough. Fix: Mix just until the dough comes together; overworking develops gluten, leading to a tough, dense texture.
• Mistake: Not toasting the coconut. Fix: Lightly toast shredded coconut in a dry pan until golden to unlock its nutty flavor and add essential crunch.
• Mistake: Whipping cream too far in advance. Fix: Whip your cream just before assembly to maintain its light, pillowy structure and prevent deflation.
• Mistake: Cutting the shortcakes while warm. Fix: Let biscuits cool completely on a wire rack to set their crumb and avoid a gummy interior when split.
• Mistake: Skipping the maceration step for the fruit. Fix: Toss chopped fruit with a little sugar and let it sit for 15-20 minutes to create a delicious, syrupy sauce.
• Mistake: Using cold butter for the biscuit dough. Fix: Ensure your butter is very cold and cut in quickly to create steam pockets for a flaky, tender rise.
• Mistake: Assembling the entire dessert hours ahead. Fix: Layer components just before serving to prevent the shortcake from becoming soggy.

Storing Tips

• Fridge: Store your assembled Tropical Strawberry Pineapple Shortcake in an airtight container in the refrigerator for up to 2 days. The whipped cream and fresh fruit are best enjoyed fresh.
• Freezer: For longer storage, freeze the individual shortcake components separately. Wrap the cooled cake layers tightly in plastic wrap and place in a freezer bag for up to 3 months. Freeze the fruit compote in a sealed container for up to 2 months. Thaw both overnight in the fridge before assembling.
• Reheat: This dessert is served cold and should not be reheated. For food safety, keep it refrigerated until ready to serve and do not leave it at room temperature for more than 2 hours.

To maintain the perfect texture and flavor of your Tropical Strawberry Pineapple Shortcake, assemble it just before serving. Always use clean utensils to prevent contamination and extend freshness.

Conclusion

This Tropical Strawberry Pineapple Shortcake is the ultimate summer dessert, bursting with fresh, vibrant flavors. It’s surprisingly simple to make and perfect for any celebration. We hope you love it! Give this recipe a try and let us know how it turned out in the comments below. For more fruity treats, check out our Strawberry Mousse Cake Recipe or Pineapple Blueberry Frappuccino Recipe.

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Tropical Strawberry Pineapple Shortcake

Print Recipe

Light, tropical shortcakes made with tender biscuits, macerated strawberries and pineapple tossed in a bit of sugar and citrus, served with whipped cream for a bright, summery dessert.

• Total Time: 35 mins
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 2/3 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• 4 cups hulled strawberries, halved or quartered (about 1 lb)
• 2 cups fresh pineapple, cut into 1/2-inch pieces
• 1/4 cup granulated sugar (for fruit)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon grated lemon zest
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

1. Make the fruit: In a large bowl combine the strawberries, pineapple, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and lemon zest; toss gently to combine and let macerate at room temperature for 20–30 minutes.
2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Make the shortcakes: In a medium bowl whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
4. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. In a small bowl whisk together milk, egg, and 1 teaspoon vanilla; pour into the flour mixture and stir gently until just combined and a soft dough forms (do not overmix).
6. Turn the dough onto a lightly floured surface, pat to about 3/4-inch thick, and cut into 8 rounds using a 2.5–3-inch biscuit cutter; place rounds on prepared baking sheet.
7. Brush the tops with a little milk and bake until golden brown, about 12–15 minutes; transfer to a wire rack to cool slightly.
8. Make the whipped cream: In a chilled bowl whip the heavy cream with powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
9. Assemble the shortcakes: Split each warm shortcake in half, spoon a generous amount of macerated strawberries and pineapple over the bottom half, top with a dollop of whipped cream, and cap with the top half. Serve immediately.

Notes

1) For extra tropical flavor fold 1/4 cup shredded sweetened coconut into the macerated fruit. 2) Shortcakes can be made a day ahead and warmed briefly before serving. 3) If fruit is very juicy, drain slightly before assembling to avoid soggy shortcakes.

• Author: Olivia Bennett
• Prep Time: 20 mins
• Cook Time: 15 mins
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 420
• Sugar: 28
• Sodium: 340
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 3
• Protein: 5
• Cholesterol: 70

FAQs

Can I make the components for Tropical Strawberry Pineapple Shortcake ahead of time?

Yes, you can prepare the shortcake biscuits and the tropical fruit mixture separately up to a day in advance. Store the biscuits in an airtight container at room temperature and keep the macerated strawberries and pineapple covered in the refrigerator. Assemble the Tropical Strawberry Pineapple Shortcake just before serving for the best texture.

What can I use if I don’t have fresh pineapple for this shortcake?

You can substitute well-drained canned pineapple chunks or crushed pineapple in juice. Thawed frozen pineapple pieces also work, but be sure to drain any excess liquid thoroughly so your Tropical Strawberry Pineapple Shortcake filling isn’t too wet.

How can I make this dessert more stable for a party?

For a sturdier presentation, consider making the shortcake biscuits slightly smaller and thicker. Layer the components in individual glasses or trifle dishes instead of stacking them high. This Tropical Strawberry Pineapple Shortcake variation is easier to serve and holds up well.