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Tropical Strawberry Pineapple Shortcake

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
  • 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