Tropical Strawberry Pineapple Shortcake 
This Tropical Strawberry Pineapple Shortcake is a delightful twist on the classic dessert, bringing in tropical vibes with juicy pineapple and sweet strawberries layered between tender shortcake and fluffy whipped cream.
Ingredients
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:
1½ cups (360ml) heavy whipping cream
3 tbsp powdered sugar
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!
Tips:
Fruit Swap: Substitute mango or kiwi for pineapple to vary the flavors.
Make Ahead: The shortcakes can be made a day in advance and stored in an airtight container. Assemble just before serving.
Extra Flavor: Add a sprinkle of toasted coconut on top for added tropical flair.
This Tropical Strawberry Pineapple Shortcake is a refreshing and vibrant dessert perfect for summer gatherings or any time you crave a tropical treat.