The Tropical Strawberry Pineapple Shortcake Recipe is a delightful burst of sunshine in every bite, blending the juicy sweetness of fresh strawberries and pineapple with fluffy, buttery shortcakes and luscious whipped cream. This dessert perfectly captures the spirit of tropical flavors while remaining surprisingly simple to make, turning an ordinary day into a special occasion with its vibrant color and irresistible taste. Whether you’re entertaining friends or treating yourself, this recipe offers a refreshing twist on the classic shortcake that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of baking this Tropical Strawberry Pineapple Shortcake Recipe. Each one plays an essential role, bringing out the perfect balance of texture, sweetness, and that charming tropical flair.
- All-Purpose Flour (2 cups): The foundation for tender, flaky shortcakes that hold the filling beautifully.
- Granulated Sugar (1/4 cup plus 2 tbsp): Adds just the right amount of sweetness to both the dough and macerated fruit.
- Baking Powder (2 1/2 tsp): Gives the shortcakes their delightful rise and airy texture.
- Salt (1/4 tsp): Enhances the overall flavor and balances the sweetness.
- Unsalted Butter (1/2 cup, cold and cubed): Creates the shortcake’s signature richness and flaky crumb.
- Whole Milk (2/3 cup) or Heavy Cream: Moistens the dough, adding richness and softness.
- Vanilla Extract (2 tsp total): Layers subtle warmth and depth into the dough and whipped cream.
- Fresh Strawberries (1 cup, sliced): Brings juicy, vibrant sweetness and a lovely pop of color.
- Fresh Pineapple (1 cup, diced): Contributes a tropical tang that perfectly complements the strawberries.
- Heavy Whipping Cream (1 cup): Whipped into soft peaks for a creamy, luscious topping.
- Powdered Sugar (2 tbsp): Sweetens and stabilizes the whipped cream without graininess.
How to Make Tropical Strawberry Pineapple Shortcake Recipe
Step 1: Prepare the Fruit
Start by combining the fresh sliced strawberries and diced pineapple in a bowl with 2 tablespoons of granulated sugar. This will macerate the fruit, drawing out their natural juices to create a juicy, flavorful topping. Let this sit for at least 20 minutes to allow the flavors to meld beautifully.
Step 2: Make the Shortcake Dough
In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt. Then, add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for that tender, flaky texture we love in shortcakes.
Step 3: Combine Wet Ingredients
Pour in 2/3 cup whole milk (or heavy cream if you’re feeling indulgent) along with 1 teaspoon of vanilla extract. Stir just until combined; be careful not to overmix as that can make the shortcakes tough instead of soft and crumbly.
Step 4: Shape and Bake the Shortcakes
Preheat your oven to 425°F (220°C). Turn the dough out onto a floured surface and gently pat it into about a 1-inch thick rectangle. Use a round cutter or a glass to cut out 6 to 8 shortcakes and place them on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until the tops are lightly golden. Let them cool just enough to handle comfortably.
Step 5: Whip the Cream
While the shortcakes bake, whip 1 cup of heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. This fresh whipped cream is the perfect silky, airy balance to the fruit and biscuits.
Step 6: Assemble the Shortcakes
Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberry and pineapple mixture onto the bottom half, then add a big dollop of whipped cream. Finish with the top half of the shortcake, gently pressing down so everything stays put.
How to Serve Tropical Strawberry Pineapple Shortcake Recipe
Garnishes
Adding a few fresh mint leaves or a light dusting of powdered sugar on top can elevate the presentation and add a refreshing aroma that draws everyone in. A small drizzle of passionfruit syrup or a sprinkle of toasted coconut flakes also complements the tropical vibe wonderfully.
Side Dishes
This shortcake is a dessert star on its own, but pairing it with a crisp green salad or a scoop of vanilla ice cream can round out your meal with contrasting textures and flavors. A chilled glass of sparkling wine or coconut water also pairs perfectly for an extra touch of luxury.
Creative Ways to Present
Consider serving your Tropical Strawberry Pineapple Shortcake Recipe in individual glass parfait jars layered with crumbled shortcake, fruit, and whipped cream for a modern, casual feel. Or use mini shortcake biscuits for bite-sized treats at a brunch or party; they’re just as delicious and fun to eat!
Make Ahead and Storage
Storing Leftovers
Store any leftover shortcakes and fruit separately in airtight containers. Keep the shortcakes at room temperature if you intend to eat them the next day or refrigerate if longer. The fruit and whipped cream should always be refrigerated and used within 1 to 2 days for the best freshness.
Freezing
You can freeze the baked shortcakes unlidded on a baking sheet first, then transfer them to a freezer bag once firm. They freeze beautifully and regain their texture after reheating. The fruit and whipped cream do not freeze well, so it’s best to prepare fresh when ready to serve.
Reheating
Warm the shortcakes gently in a preheated oven at 300°F (150°C) for about 5 to 7 minutes. This brings back that fresh-baked softness and warmth, making your assembled Tropical Strawberry Pineapple Shortcake Recipe taste like it just came out of the oven.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple is best for this recipe because it provides a vibrant, firm texture and natural sweetness. Canned pineapple can be used in a pinch but drain it well to avoid soggy shortcakes, and expect a less bright flavor.
Is there a dairy-free alternative for the whipped cream?
Absolutely! You can whip canned coconut cream chilled overnight for a wonderful dairy-free alternative that complements the tropical fruit beautifully.
Can I make the shortcake dough ahead of time?
Yes, you can prepare the dough up to a day in advance, keeping it refrigerated. Just shape and bake the shortcakes when you’re ready to serve for maximum freshness.
How ripened should the strawberries and pineapple be?
Choose ripe, fragrant strawberries and pineapple for the best flavor. They should be firm but juicy, not overly soft or mushy, so they hold up nicely in the shortcake.
What if I don’t have a pastry cutter?
No worries! You can use your fingertips to incorporate the butter into the flour mixture, but work quickly to avoid melting the butter with your hands. Cold butter is key for flaky shortcakes.
Final Thoughts
If you’re longing for a dessert that feels like a sunny day captured on a plate, you absolutely must try this Tropical Strawberry Pineapple Shortcake Recipe. It’s the perfect combination of fresh, sweet, and creamy that delights every palate. Once you make it, you’ll find it hard to go back to the ordinary shortcake. So grab your ingredients, get baking, and prepare to wow your friends and family with this tropical paradise in dessert form!
Print
Tropical Strawberry Pineapple Shortcake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Tropical Strawberry Pineapple Shortcake that combines tender, buttery shortcakes with fresh macerated strawberries and pineapple, topped with homemade whipped cream. This 40-minute recipe yields a refreshing and light dessert perfect for any occasion.
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 Mixture
- 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 bowl, combine the sliced fresh strawberries and diced fresh pineapple with 2 tablespoons of granulated sugar. Stir gently and let the fruit macerate for about 15-20 minutes until the juices begin to release and the fruit softens slightly, enhancing the sweetness.
- Make the Shortcake Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Wet Ingredients: Pour in the whole milk and vanilla extract into the flour and butter mixture. Stir gently just until combined; avoid overmixing to ensure the shortcakes stay tender and flaky.
- Shape the Shortcakes: Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1-inch thickness. Use a round biscuit cutter or the rim of a glass to cut out 6 to 8 shortcakes, depending on desired size. Place the rounds on a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 425°F (220°C). Bake the shortcakes in the preheated oven for 12 to 15 minutes, or until the shortcakes are lightly golden brown on top. Remove from the oven and allow them to cool slightly.
- Make the Whipped Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat the cream until soft to medium peaks form, being careful not to overbeat.
- Assemble the Shortcakes: Carefully slice each cooled shortcake in half horizontally. Spoon a generous portion of the macerated fruit onto the bottom half. Add a dollop of freshly whipped cream over the fruit, then place the top half of the shortcake over the cream.
- Serve: Serve immediately for best texture and freshness. Enjoy the tropical flavors combined with the tender shortcake and creamy whipped topping.
Notes
- For a richer shortcake, substitute whole milk with heavy cream in the dough.
- Make sure the butter is cold for flaky shortcakes.
- Do not overmix the dough to avoid tough biscuits.
- Use ripe, fresh fruit for best flavor in the macerated mixture.
- The whipped cream can be sweetened to taste by adjusting the powdered sugar amount.
- The shortcakes are best served the same day to maintain freshness, but can be stored in an airtight container for 1 day.
