Tropical Strawberry Pineapple Shortcake

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Ready for a dessert that’s fresh, fun, and a total crowd-pleaser? Say hello to this Tropical Strawberry Pineapple Shortcake! Imagine the juicy sweetness of ripe strawberries and tropical pineapple, nestled between fluffy, buttery shortcake biscuits. It’s like a tropical vacation for your taste buds, and trust me, you’re going to love this one. This dessert is perfect for any occasion—whether it’s a cozy family gathering or a showstopper for your next BBQ. A little tropical twist on a classic, and it’s as easy as it is delicious!

Why You’ll Love Tropical Strawberry Pineapple Shortcake

This isn’t just a dessert; it’s an experience. Here’s why it’s going to be your new go-to recipe:

Versatile

This dessert fits almost any occasion. Whether you’re serving it at a summer barbecue or a simple family dinner, it’s sure to impress. And the best part? You can swap the fruit with whatever’s in season!

Budget-Friendly

With just a few simple ingredients, this dessert is affordable and bursting with flavor. No need for expensive ingredients to get a decadent, fruity treat.

Quick and Easy

The recipe comes together in no time, and even if you’re new to baking, you’ll find it easy to follow. With minimal prep and cooking time, it’s the perfect solution when you want something homemade but without the stress.

Customizable

Feel free to mix up the fruits to suit your taste—try mango, blueberries, or even peaches. Make it yours!

Crowd-Pleasing

With vibrant colors and irresistible flavors, this dish is sure to win over the entire family, both kids and adults alike. It’s the kind of dessert that leaves everyone asking for seconds.

Ingredients in Tropical Strawberry Pineapple Shortcake

Here’s what you’ll need to create this tropical treat:

Biscuits:

  • Fluffy, buttery biscuits to make the perfect base for the fruity goodness.

Strawberries:

  • Ripe and juicy strawberries for a sweet, tangy bite.

Pineapple:

  • Fresh pineapple chunks bring that tropical zing to the mix.

Whipped Cream:

  • Light, airy whipped cream that adds a creamy texture to every bite.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven

Preheat your oven to the temperature specified in the recipe card. This step ensures that your shortcake biscuits bake perfectly.

Prepare the Biscuits

In a bowl, mix the dry ingredients for the shortcake, then cut in the butter until the mixture resembles coarse crumbs. Add the wet ingredients and mix until just combined. Shape the dough into rounds, place on a baking sheet, and bake until golden brown.

Prepare the Fruit

While the biscuits are baking, slice the strawberries and chop the pineapple. Toss the fruit together with a little sugar to bring out their sweetness. Let it sit while the biscuits cool.

Whip the Cream

Whip the heavy cream with a little sugar and vanilla extract until it forms soft peaks. This is the creamy topping that will tie everything together.

Assemble the Shortcake

Once the biscuits have cooled, slice them in half. Spoon a generous amount of the fruit mixture onto the bottom half of each biscuit, then top with a dollop of whipped cream. Place the other biscuit half on top and finish with more whipped cream and fruit.

Serve and Enjoy!

Serve immediately and enjoy the refreshing, sweet, and tropical flavors in every bite!

How to Serve Tropical Strawberry Pineapple Shortcake

This dessert is delicious on its own, but here are a few serving suggestions to elevate the experience:

  • Fresh Fruit on the Side: Serve with additional tropical fruits like kiwi or mango for a colorful platter.
  • Ice Cream: Add a scoop of coconut or vanilla ice cream for an extra indulgence.
  • Mint Garnish: A few fresh mint leaves on top of each shortcake gives a burst of freshness.
  • Citrus Zest: A sprinkle of lime or orange zest can add a zesty contrast to the sweetness of the fruit.

Additional Tips

  • Prep Ahead: You can prepare the biscuits and fruit the day before. Just store them separately and assemble when you’re ready to serve.
  • Fruits: Feel free to mix up the fruit combination—mango, peaches, or even bananas will work wonders.
  • Make It Gluten-Free: Swap in a gluten-free flour blend for the biscuits if needed.
  • Storage Tips: Store leftovers in the fridge, and keep the biscuits separate from the fruit to prevent sogginess.

FAQ Section

Q1: Can I substitute [ingredient] with [alternative ingredient]?

A1: Yes, you can easily swap the pineapple with mango or any other tropical fruit you prefer!

Q2: Can I make this ahead of time?

A2: Absolutely! You can prep the biscuits and the fruit a day in advance and assemble just before serving.

Q3: How do I store leftovers?

A3: Store the shortcakes in an airtight container for up to 2 days. Keep the whipped cream and fruit separate to avoid sogginess.

Q4: Can I freeze this dish?

A4: I wouldn’t recommend freezing the assembled shortcakes, but you can freeze the biscuits and fruit separately.

Q5: What’s the best way to reheat the biscuits?

A5: Reheat the biscuits in the oven for 5-10 minutes at 350°F until warm.

Q6: Can I double the recipe?

A6: Definitely! Just make sure to use a larger baking sheet for the biscuits and adjust the baking time slightly.

Q7: Is this recipe suitable for vegans?

A7: Yes, you can use dairy-free butter and whipped coconut cream for a vegan version.

Q8: What side dishes go well with this recipe?

A8: Tropical salads or a light, citrusy side dish would pair perfectly.

Q9: How can I make this dish healthier?

A9: Opt for a sugar substitute or make the whipped cream with a lower-fat option.

Q10: What’s the best cookware to use for this recipe?

A10: A good baking sheet and a mixing bowl are all you need for the biscuits. A sturdy knife for cutting fruit also helps.

Conclusion

Tropical Strawberry Pineapple Shortcake is the perfect blend of sweet, fresh fruit and soft, buttery shortcake that will transport you straight to a sunny beach, no passport required. Whether you’re serving it at a family dinner, a summer party, or just treating yourself to something special, this dessert is a winner every time. It’s simple, customizable, and guaranteed to impress everyone at the table. So, what are you waiting for? Grab those ingredients, put on your favorite playlist, and enjoy the tropical bliss in every bite! Trust me, this is one treat you’ll be making again and again.

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Tropical Strawberry Pineapple Shortcake

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This Tropical Strawberry Pineapple Shortcake is a delightful twist on the classic dessert, combining juicy pineapple, sweet strawberries, and a fluffy shortcake base topped with creamy whipped cream. A tropical paradise in every bite! Perfect for summer gatherings and a fun, flavorful treat!

  • Prep Time: 30 minutes (including macerating time for the fruit)
  • Cook Time: 12-15 minutes (for the shortcake biscuits)
  • Total Time: 45 minutes
  • Yield: 68 shortcakes 1x
  • Category: Dessert
  • Method: Baking, Whipping
  • Cuisine: Tropical, American

Ingredients

Scale
  1. For the Shortcake:
    • 2 cups (250g) all-purpose flour
    • 1 tbsp baking powder
    • ½ tsp salt
    • 3 tbsp granulated sugar
    • 6 tbsp (85g) cold unsalted butter, cubed
    • ¾ cup (180ml) whole milk
    • 1 tsp vanilla extract

    For the Fruit Filling:

    • 2 cups (300g) fresh strawberries, hulled and sliced
    • 2 cups (300g) fresh pineapple, finely chopped
    • ¼ cup (50g) granulated sugar (adjust to taste)
    • 1 tbsp fresh lime juice

    For the Whipped Cream:

    1. 1½ cups (360ml) heavy whipping cream
    2. 3 tbsp powdered sugar
    3. 1 tsp vanilla extract

Instructions

  • Prepare the Fruit Filling:
    • In a bowl, combine the sliced strawberries, chopped pineapple, sugar, and lime juice. Toss well and set aside to macerate for 30 minutes, stirring occasionally.
  • Make the Shortcake:
    • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
    • In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
    • Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
    • Stir in the milk and vanilla extract until the dough just comes together.
    • Turn the dough out onto a lightly floured surface and gently knead 3-4 times. Pat into a ¾-inch thick round and cut into 6-8 biscuits using a biscuit cutter.
    • Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown. Let cool slightly.
  • Prepare the Whipped Cream:
    • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Assemble the Shortcakes:
    • Slice each shortcake in half horizontally. Spoon the macerated fruit mixture onto the bottom half, followed by a dollop of whipped cream.
    • Place the top half of the shortcake over the filling and add more whipped cream and fruit on top if desired.
  • Serve:
    • Serve immediately and enjoy the tropical flavors in every bite!

Notes

  • Make sure to chill your mixing bowl before whipping the cream to achieve the best results.
  • The fruit mixture can be made ahead and refrigerated for up to 2 hours.
  • Adjust sugar in the fruit filling based on your preference for sweetness.

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 350
  • Sugar: 35g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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