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Caramelized pineapple shortcakes

Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites. Domestic Fits combines original recipes with "how to" cooking and baking tips. The Beeroness focuses on...

A tropical twist on an old favorite

Homemade shortcakes are easy and impressive, plus they just scream summer! Grab those pineapples that are just coming into season for a fun tropical twist!

Caramelized Pineapple Shortcakes

Shortcakes are a great go-to dessert when entertaining a crowd. They come together quickly and easily, plus they have a great comfort food feel to them. I love the addition of pineapple for these. It makes a fun twist for a summer cookout.

Caramelized pineapple shortcakes recipe

Yields 8-9

Ingredients:

For the shortcakes:

  • 2 cups flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt (pinch)
  • 2-1/2 teaspoons baking powder
  • 1 stick unsalted chilled butter, cut into small cubes
  • 3/4 cup heavy cream
  • 2 egg yolks
  • 1/4 teaspoon vanilla extract

For the pineapple:

  • 1 large pineapple, rind and core removed, diced
  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 3/4 cup white sugar

For the whipped cream:

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tablespoons rum (optional)

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk the flour, sugar, salt and baking powder together. Add the butter cubes and rub in with your fingers until all the butter cubes are completely mixed.
  3. In a small bowl, add the cream, yolks and vanilla extract and mix until well combined. Add the cream mixture to the flour mixture and stir with a fork until just combined, don't overmix or your dough will be tough.
  4. Just knead the dough three times to bring it together, don't overknead. Roll a rolling pin over the dough lump, one or two times in each direction, or until the dough is about 1-inch thick. Then cut out circles with a 3-inch biscuit cutter. This will make 8 to 9 shortcakes.
  5. Place the shortcakes on a greased cookie sheet and bake until they are golden brown, 8-10 minutes.
  6. Add all the pineapple ingredients to a large skillet over medium-high heat. Bring to a strong boil, stirring frequently. Allow to boil until the mixture has thicken into a rich caramel sauce with pineapple chunks, about 10 minutes.
  7. In a stand mixer, add the whipped cream ingredients. Mix on high with the whisk attachment until stiff peaks form, about 4 minutes.
  8. Once the shortcakes have cooled, fill with pineapple and whipped cream.

More tropical dessert recipes

Boozy pineapple upside down cake
Mango honey crisp
Coconut cake bars

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