Try this tropical twist on the classic strawberry shortcake!
What you will need
1 Fresh Pineapple
1 Lemon Zest
1/2 Lime Zest
1/2 Orange Zest
4 Tbsp Sugar
2 Tbsp Sugar
1 1/4 Heavy Cream
1/4 tsp ground Allspice
¼ tsp Baking Soda
1½ tsp Baking Powder
2 cups AP Flour
2 Tbsp Sugar
1/4 tsp Salt
1/2 Lemon Zest
½ cup Unsalted Butter
3/4 cup Heavy Cream
3/4 cup Sour Cream
1/2 Lime Zest(Nutritional facts 195 calories, 12.19 g fat, 20.53 g carbohydrates, 2.28 g protein, 35 mg cholesterol, 71 mg sodium)
How to cook
Gather and portion all ingredients.
Zest all of one lime.
To make the shortcakes, start by adding the flour to a large mixing bowl and add the baking powder and baking soda.
Add the Salt to the bowl with the flour as well.
Add the sugar.
Add the lemon and lime zest.
Use a stick of cold butter straight from the fridge and cut into small cubes.
Add the cubed butter to the bowl with the flour and use your fingers to pinch the butter into the flour. Do this until the flakes and pieces of butter are generally smaller than a pea.
Add both types of cream to the butter and flour.
Gently stir in the cream and hydrate the flour.
Add a thin dusting of flour to the table and dump out the loose dough.
Knead the dough a few times to incorporate all the flour. You do still want some remaining pieces of butter. Pat the dough into a square.
Cut the dough into quarters and then stack them on top of one another. Then squish them down into a rectangle. This will help create more layers.
Pat the dough into a rectangle and cut into 6 squares.
Brush the tops of the shortcake with cream and sprinkle sugar on top.
Place the shortcakes into the freezer for about 10 minutes. This will ensure that they don't spread out too much while baking.
Set oven to 400°F
Cut the top and bottom off of the pineapple, and cut around the pineapple to remove strips of the skin. Once the skin is removed, cut the pineapple in quarters.
Slice out the harder middle piece of the pineapple.
Cut the pieces of pineapple into strips and then turn to chop into small pieces.
Zest half of the orange and add to a bowl with the pineapple. Add the other half of the lime zest.
Sprinkle the sugar over the pineapple and stir to combine.
Add the heavy cream to a bowl with high sides, or the bowl of a stand mixer. Make sure the cream is nice and cold or else it will not whip. Putting the bowl into the fridge or freezer for a few minutes will also help!
Add the sugar to the bowl with the cream
Add ground allspice.
Pour in the vanilla extract to the cream.
Use a hand mixer or stand mixer with a whisk attachment to whip the cold cream
Remove the shortcake from the freezer and place into the oven to bake for about 25 minutes or until lightly browned around the edges.
Cut the shortcake in half and top with pineapple and some of the juice.
Top that with whipped cream and the top half of the shortcake.