Description
Tropical Strawberry Pineapple Shortcake
Ingredients:
1 box of vanilla cake mix (plus ingredients required on the box)
1 cup fresh strawberries, hulled and sliced
1 cup fresh pineapple, diced
1 cup whipped cream
1/4 cup shredded coconut (optional)
Chocolate syrup (for drizzling)
Maraschino cherries (for garnish)
Instructions:
Prepare the cake:
Preheat your oven according to the instructions on the box of vanilla cake mix.
Prepare the cake batter according to the directions on the box, usually by mixing the cake mix with eggs, oil, and water.
Pour the batter into a greased cake pan (round or square) and bake as directed. Once baked, let the cake cool completely.
Prepare the fruit:
While the cake is cooling, slice the strawberries and dice the pineapple into bite-sized pieces.
Set the fruit aside to allow any excess moisture to drain.
Whip the cream:
If you’re not using pre-made whipped cream, whip the cream using a hand mixer or stand mixer until stiff peaks form. You can add a little powdered sugar or vanilla extract to sweeten it if desired.
Assemble the shortcake:
Once the cake has cooled, cut it into individual serving portions, either by slicing the cake into squares or layers.
Top each portion of cake with a generous spoonful of the diced pineapple, sliced strawberries, and whipped cream.
Sprinkle shredded coconut (if using) over the top for added texture and flavor.
Add the finishing touches:
Drizzle chocolate syrup over the whipped cream and fruit for a rich, sweet touch.
Garnish with a maraschino cherry on top of each serving.
Serve:
Serve immediately for a refreshing and tropical twist on traditional shortcake!
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Step-by-Step Guide
Follow this detailed guide for perfect assembly. First, ensure your cake is completely cool to room temperature before cutting; a warm cake will melt the cream. Use a serrated knife to saw gently through the cake for clean portions. For the fruit, pat the diced pineapple and sliced strawberries dry with a paper towel after preparing them. This crucial step prevents a soggy cake. When whipping cream, chill your bowl and beaters beforehand for faster, higher peaks. To assemble, place a cake portion on a plate, add a layer of whipped cream as a base, then a generous heap of mixed fruit. Add another dollop of cream, then garnish.
Serving Suggestions
This shortcake is versatile. For a stunning presentation, assemble in clear parfait glasses, layering cake cubes, fruit, and cream. For a casual gathering, serve it as a build-your-own shortcake bar with all components in separate bowls. Pair with a glass of sparkling Moscato or a cold iced tea. A scoop of vanilla or coconut ice cream alongside transforms it into an extravagant sundae.
How-to Summary
In brief: bake and cool a vanilla cake. Prepare and dry fresh strawberries and pineapple. Whip cream to stiff peaks. Cut the cake, layer with fruit and cream, then garnish with coconut, chocolate syrup, and a cherry. Serve immediately.
Frequently Asked Questions
Can I make this dessert ahead of time?
You can prep components separately: bake the cake a day ahead, wrap tightly, and store at room temp. Cut fruit and whip cream the day of serving. Assemble just before eating.
What’s the best substitute for fresh pineapple?
Well-drained canned pineapple chunks can work in a pinch, but pat them extremely dry. Avoid pineapple packed in heavy syrup as it’s too sweet and wet.
My whipped cream deflates quickly. How can I stabilize it?
Add 1 tablespoon of powdered sugar or instant pudding mix per cup of cream while whipping. This helps it hold its structure longer.
Can I use a different cake?
Absolutely. Pound cake, angel food cake, or even store-bought sponge cake rounds are excellent, sturdy bases that hold up well to the fruit and cream.
How do I store leftovers?
Store assembled shortcake, covered, in the refrigerator for up to a day. The cake will soften significantly from the moisture, so it’s best enjoyed fresh.
Common Mistakes to Avoid
- Using warm cake, which causes the whipped cream to melt and slide off.
- Not draining the fresh fruit, leading to a soggy, mushy cake base.
- Over-whipping the cream until it becomes grainy and turns into butter.
- Assembling the entire dessert hours in advance, resulting in a collapsed presentation.
- Using frozen fruit without thoroughly thawing and draining it, adding far too much liquid.
Conclusion
This Tropical Strawberry Pineapple Shortcake is a celebration of vibrant flavors and effortless elegance. By mastering a few simple techniques—cooling the cake, drying the fruit, and whipping cream properly—you create a dessert that is both impressive and incredibly refreshing. It’s the perfect sweet finale for any summer meal or tropical-themed gathering. Enjoy the delicious fusion of vanilla, fruit, and cream, and don’t forget the final flourish of chocolate and a cherry!