When the sun starts shining and the local produce stands begin to overflow with bright red berries, my mind immediately goes to shortcake. But why stick to the traditional berries-and-cream routine when you can take your taste buds on a tropical vacation? This Tropical Strawberry Pineapple Shortcake is my favorite way to elevate a summer staple into something truly extraordinary.
By combining the classic sweetness of macerated strawberries with the zesty, acidic pop of fresh pineapple and a hint of lime, we create a flavor profile that is bright, refreshing, and utterly addictive.
Why I Love This Recipe
There is something nostalgic about a warm biscuit soaking up fruit juices and whipped cream. However, the addition of pineapple changes the game. It adds a structural “crunch” and a tanginess that cuts through the richness of the butter and heavy cream.
I love this recipe because it’s incredibly versatile. It’s elegant enough for a garden party but simple enough for a Tuesday night treat. Plus, it uses real, whole ingredients that make a world of difference compared to store-bought sponge cakes. If you love colorful, joy-filled desserts, this recipe fits right in alongside my Rainbow Sprinkle Cookies.
Ingredients
For the Shortcake:
- 2 cups (250g) all-purpose flour: The base for our flaky biscuits.
- 1 tbsp baking powder: To ensure a high, airy rise.
- ½ tsp salt: To balance the sweetness.
- 3 tbsp granulated sugar: Just enough to sweeten the dough.
- 6 tbsp (85g) cold unsalted butter, cubed: Use high-quality butter for the best flavor.
- ¾ cup (180ml) whole milk: Keeps the crumb tender.
- 1 tsp vanilla extract: For that classic bakery aroma.
For the Fruit Filling:
- 2 cups (300g) fresh strawberries: Hulled and sliced.
- 2 cups (300g) fresh pineapple: Finely chopped (fresh is much better than canned here!).
- ¼ cup (50g) granulated sugar: To draw out the juices.
- 1 tbsp fresh lime juice: The secret “tropical” ingredient.
For the Whipped Cream:
- 1½ cups (360ml) heavy whipping cream: Ensure it is very cold.
- 3 tbsp powdered sugar: For a smooth, stable sweetness.
- 1 tsp vanilla extract: To round out the creaminess.
Swaps and Notes
- The Fruit: If strawberries aren’t in season, you can use mango or kiwi to keep the tropical theme going.
- The Dairy: You can substitute buttermilk for the whole milk if you prefer a slightly tangier biscuit.
- The Sugar: Feel free to use honey or agave nectar in the fruit mixture if you want to avoid refined sugar.
- Shortcuts: If you are in a rush and need a “no-bake” style vibe, you could serve the fruit over a pre-made cake, similar to how I use shortcuts in my Ice Cream Sandwich Cake.
List of Steps
1. Prepare the Fruit Filling
In a medium bowl, combine your sliced strawberries, chopped pineapple, sugar, and lime juice. Toss them thoroughly so the sugar coats every piece. Let this sit (macerate) for at least 30 minutes. This process creates a delicious natural syrup that will soak into your biscuits later.
2. Mix the Dry Ingredients
Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Cut in the Butter
Add your cold, cubed butter to the flour mixture. Using a pastry cutter or your clean fingertips, work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks. This is what makes the shortcake flaky!
4. Form the Dough
Stir in the milk and vanilla extract. Mix until the dough just comes together—do not overmix, or the biscuits will be tough. Turn the dough onto a floured surface, knead 3 or 4 times, and pat it into a ¾-inch thick circle. Cut into 6-8 rounds.
5. Bake
Place the rounds on your baking sheet and bake for 12-15 minutes. You’re looking for a beautiful golden brown top. Let them cool slightly on a wire rack.
6. Whip the Cream
While the biscuits cool, whip your heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
7. Assemble
Slice the warm biscuits in half. Spoon a generous amount of the fruit and its syrup onto the bottom half. Add a massive dollop of whipped cream, place the top half of the biscuit back on, and garnish with a little more fruit.
Tips for Success
- Keep it Cold: The secret to a flaky shortcake is cold butter. If the butter melts before it hits the oven, you lose those flaky layers.
- Don’t Overwork the Dough: Handle the dough as little as possible. The more you touch it, the more gluten develops, leading to a “bready” rather than “biscuity” texture.
- Fresh is Best: Use fresh pineapple if possible. Canned pineapple is often too soft and sits in heavy syrup, which can make the dessert overly sweet.
Serving Suggestions and Pairings
This dessert is the star of the show at any summer BBQ. To keep the refreshing theme going, I highly recommend pairing it with a glass of my Homemade Blueberry Lemonade.
If you’re hosting a themed party, these shortcakes look beautiful on a dessert table next to Spring Flower Pretzel Bites.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
Storage and Leftover Tips
Shortcake is best served fresh while the biscuit is still slightly warm. However, if you have leftovers:
- The Biscuits: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven for 5 minutes at 300°F to restore the crunch.
- The Fruit: Keep in the fridge for up to 3 days. The syrup will get thicker and sweeter over time!
- The Cream: Whipped cream will deflate over time, so it’s best to whip up a fresh batch for leftovers.
More Recipes You Will Love
If you enjoyed this fruity, celebratory dessert, you have to check out these other favorites from the kitchen:
- Unicorn Poke Cake – A magical, colorful dessert perfect for kids’ parties.
- Ice Cream Sandwich Cake – The ultimate low-effort summer treat.
- Rainbow Sprinkle Cookies – Because you can never have enough sprinkles in your life!
Final Thoughts
This Tropical Strawberry Pineapple Shortcake is a reminder that even the best classics can benefit from a little bit of sunshine. Whether you’re making this for a family gathering or just a quiet Sunday afternoon, it’s guaranteed to bring a smile to your face.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your creations. Don’t forget to follow ChefManiac for more easy, delicious recipes from my kitchen to yours!
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