Pineapple Strawberry Shortcake Recipes

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PINEAPPLE RUMCHATA SHORTCAKES



Pineapple RumChata Shortcakes image

This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large egg, room temperature
3/4 cup sour cream
3 tablespoons RumChata liqueur
TOPPING:
1-1/2 cups fresh pineapple, cut into 1/2-inch pieces
3 tablespoons sugar, divided
1 to 2 tablespoons RumChata liqueur
1 teaspoon grated lime zest
1/2 cup heavy whipping cream
1 medium lime, thinly sliced, optional

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.

Nutrition Facts : Calories 463 calories, Fat 28g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 442mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

EASY STRAWBERRY PINEAPPLE SHORTCAKE RECIPE - (4.5/5)



Easy Strawberry Pineapple Shortcake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 5

1 Angel food cake
1 box Instant Vanilla pudding
1 15 oz. can crushed pineapple, Juice Drained
1 small container Cool Whip
Frozen or fresh strawberries, sliced with juice and/or sugar added.

Steps:

  • Prepare one box instant vanilla pudding, put in fridge until set, then add the can of crushed pineapple and mix well. Slice the cake twice around the diameter, making 3 layers. Add pudding mixture between both layers and also on top of cake, placing each layer of cake back on as you go. It's OK if the pudding oozes out of the cake, this makes it really yummy. Place in fridge for a couple of hours and the pudding mixture will soak into the cake. Slice yourself a big ole' chunk of cake, add the crushed strawberries and a dollop of whipcream and have yourself a lip-smacking time!

PINEAPPLE-CITRUS SHORTCAKES



Pineapple-Citrus Shortcakes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Grated zest of 1/2 lime
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
Clear sanding sugar, for sprinkling
1/2 large pineapple, peeled and cut into 1/4-inch-thick chunks
7 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1 cup cold heavy cream
1/4 teaspoon ground allspice

Steps:

  • Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
  • Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
  • Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
  • Split each shortcake and fill with the pineapple and whipped cream.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE STRAWBERRY SHORTCAKE



Pineapple Strawberry Shortcake image

This light, refreshing dessert is a nice variation to a traditional favorite!

Provided by Jenni K

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 6

1 box angel food cake mix
1 can(s) (20 oz) crushed pineapple in its own juice
2 pkg (16 oz each) strawberries, sliced or quartered
sugar
16 oz cool whip
hershey's chocolate syrup or hot fudge topping

Steps:

  • 1. Preheat oven to 350
  • 2. Beat cake mix and crushed pineapple together on low until just moistened, then on medium for 1 minute. Pour into an UNGREASED tube (like a bundt) pan. Bake for approximately 35-45 minutes until top is a deep golden brown and cracks on top appear dry. (Careful not to underbake) Remove and let cool upside down on a glass bottle. (The top of the bottle will go into the hole in your tube pan). Run a knife around the edges to remove after cake is cooled. **you can also bake it in a traditional rectangular cake pan. Ungreased, for 35 min (approx)
  • 3. Meanwhile, toss sliced or quartered strawberries with sugar (amount is up to you). Let set at least 10 minutes to develop a light syrup.
  • 4. Serve cake with strawberries, top with Cool Whip, and drizzle with chocolate. You may also add sliced bananas to make it a "Banana Split Shortcake".

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