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
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 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.
