Tropical Strawberry Pineapple Shortcake – A Taste of Paradise!

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and flour a baking sheet or line with parchment paper.

Make the Shortcake: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until just combined. Do not overmix.

Shape and Bake the Shortcake: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Roll the dough out to about 1-inch thickness and use a round cutter or glass to cut out shortcake rounds. Place them on the prepared baking sheet and bake for 15-18 minutes, or until golden brown on top.

Prepare the Tropical Filling: While the shortcakes are baking, combine the sliced strawberries, diced pineapple, sugar, and lemon juice in a bowl. Stir gently to combine and let sit for about 10-15 minutes to release the fruit’s natural juices.

Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.

Assemble the Shortcake: Once the shortcakes are done and slightly cooled, slice them in half horizontally. Spoon a generous amount of the tropical fruit mixture onto the bottom half of each shortcake. Top with a dollop of fresh whipped cream, then place the top half of the shortcake on top.

Serve: Garnish with extra fresh fruit or whipped cream if desired. Serve immediately and enjoy!

Serving and Storage Tips: