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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