Best 4 Pineapple Citrus Shortcakes Recipes

PINEAPPLE RUMCHATA SHORTCAKES

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.

SPICY GRILLED PINEAPPLE SHORTCAKE

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• In large bowl, combine the flour, sugar, baking powder, salt and butter. Mix by hand or with an electric mixer until the butter is mixed into flour. Slowly pour in buttermilk. Mix until a dough comes together.
• Drop large spoonfuls of the dough onto a baking sheet; bake for 15 minutes.
• For the filling: Toss the pineapple in oil to coat. Grill for 2 to 3 minutes on each side. Remove from the grill and cut into dice; transfer to a bowl. Stir in the rosemary, sugar and cayenne. Set aside.
• For the whipped cream: Whip the cream with the sugar to soft peaks.
• To assemble: Once the biscuits are baked, let sit for 2 to 3 minutes before slicing in half. Top with the pineapple mixture and serve with whipped cream on the side.

CITRUS BERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.

EASY PINEAPPLE "SHORTCAKE"

Steps:

• 1. Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.