Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Shortcake isn't just for strawberries. Roasted pineapple and macadamia nuts give this version a Hawaiian twist and perfume the kitchen with a tropical fragrance. Leftover shortcakes freeze well and the pineapple is also great on its own.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Fall 2004


Recipe Summary

1 hr

Nutrition Profile:



Ingredient Checklist
Roasted Pineapple Filling


Instructions Checklist
  • Prepare Vanilla Cream, if using.

  • Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

  • To prepare shortcakes: Whisk all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and stir with a fork until the dough just comes together.

  • Turn the dough out onto a lightly floured surface; gather together and knead gently 5 or 6 times. Roll to a 1/2-inch thickness and cut out rounds with a 3 1/4-inch cookie cutter (see Equipment Tip). Reroll scraps and cut to make 12 shortcakes total. Place the shortcakes on the prepared baking sheet. Sprinkle with granulated sugar.

  • Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool.

  • To prepare filling: Spread nuts (or coconut) in a small baking pan and toast in the oven until light golden, 1 to 3 minutes.

  • Coat a rimmed baking sheet with cooking spray. Combine pineapple, pineapple juice, honey, ginger and cloves in a large bowl; toss to coat. Spread on the prepared baking sheet. Roast at 450 degrees until the pineapple is lightly browned around the edges and the juices are syrupy, 30 to 35 minutes. Let cool slightly.

  • To serve: Split the shortcakes with a serrated knife and place the bottoms on dessert plates. Top each with the pineapple, nuts (or coconut) and a dollop of Vanilla Cream (or whipped topping) and replace the tops. Dust with confectioners' sugar and serve.

Associated Recipes

Nutrition Facts

277 calories; protein 5g; carbohydrates 40.6g; dietary fiber 2.8g; sugars 19.3g; fat 11.7g; saturated fat 5.1g; cholesterol 20.5mg; vitamin a iu 265.7IU; vitamin c 36.7mg; folate 17.8mcg; calcium 106.1mg; iron 0.9mg; magnesium 20.9mg; potassium 188.6mg; sodium 177.8mg; thiamin 0.2mg.

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
Where's vanilla cream recipe Where's the Vanilla Cream recipe? Did I miss it? Read More
Rating: 5 stars
This is now my go-to recipe for shortcake. I absolutely loved how this turned out and I'm thrilled I can have shortcake that doesn't sacrifice on taste. I actually prefer this to all white flour recipes. I wanted to make a nectarine compote shortcake from a different site but it was heavy on the butter and sugar. I'm really glad I tried this instead. The whole wheat pastry flour kept the cakes nice and airy. My only issue is the temp was too high--my bottoms started burning before the middle cooked. I'm going to reduce the temp to at least 400 maybe 375. This is a review for the shortcake part only not the topping because I haven't tried it yet though I will eventually Read More