Description
Sweet summer paradise blooms in this Tropical Strawberry Pineapple Shortcake, where luscious island fruits meet classic dessert comfort. Crisp buttery layers and juicy fruit promise a delightful escape that transports you to pure coastal bliss.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter
- 2 large eggs
- 0.5 cup milk
Fruit Filling:
- 2 cups fresh strawberries
- 1.5 cups fresh pineapple
- 0.25 cup granulated sugar
- 1 tbsp lemon juice
Topping:
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Sift together flour, sugar, baking powder, and salt in a large mixing bowl.
- Cut cold butter into small cubes and incorporate into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
- Whisk eggs and milk together, then gently fold into the flour mixture until a soft dough forms.
- Transfer dough onto a lightly floured surface and knead briefly, then shape into a round disk approximately 1-inch thick.
- Cut the dough into 6-8 triangular wedges and arrange on the prepared baking sheet.
- Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
- While shortcakes bake, chop strawberries and pineapple into bite-sized pieces.
- Combine fruit with sugar and lemon juice in a bowl, allowing flavors to macerate for 10 minutes.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Once shortcakes have cooled, slice each in half horizontally.
- Layer bottom half with macerated fruit, then top with whipped cream.
- Place shortcake top over cream and garnish with fresh mint leaves.
- Serve immediately to enjoy the perfect balance of tropical flavors.
Notes
- Experiment with whole wheat flour for a healthier twist, adding nutty depth to the shortcake’s texture.
- Reduce sugar content by using fresh fruit’s natural sweetness and a touch of honey instead of granulated sugar.
- Chill mixing bowl and whisk before whipping cream to achieve ultra-stable, fluffy peaks that hold their shape longer.
- For dairy-free option, substitute coconut cream and almond milk, maintaining the recipe’s tropical essence while accommodating dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg