Tropical Fruit Shortcake Dessert

tropical-fruit-shortcake-02

Last week I made this dessert-with-a-tropical-twist for a group of friends (at a patio dinner party seen here) and it was very well received, so I thought I’d share it here with you.

While it is strawberry season in these parts right now and I could have made regular Strawberry Shortcake, we were already using those in something else we made for this same meal (Berry Delicious Sangria), so I didn’t want to repeat ingredients. Plus, I thought something with the flavour of the tropics would compliment the fact that this was being served outdoors on a beautiful summer’s afternoon.

So I went with the same idea of having fruit, cream and cake together, but shook things up a bit by using two tropical fruits that I love, mango and pineapple. I also added a bit more tropical flavour to the cake by adding in some orange zest.

I prepared the fruit the evening before by cutting it into tiny cubes and adding a quick and easy syrup of sweetened water, with a pinch of salt. Soaking it overnight gave the fruit time to release some of its juices, resulting in a tasty sauce to drizzle over the dessert. I also baked the cake the evening before so our dessert was all taken care of in advance, making this a good choice for when you’re making dinner for a group. All I had to do when it was time to serve it was cut up the cake, add a scoop of vanilla ice-cream (lightly sweetened whipped cream would work, too) and spoon some fruit and a bit of sauce over each serving.

serving-tropical-fruit-shortcake-01

serving-dessert

serving-tropical-fruit-shortcake-02

summer-dessert-tropical-fruit-shortcake

fruit-in-vintage-pyrex

The Orange Cake would also be delicious with a creamy chocolate frosting for those who love an orange and chocolate combination.

Tropical Fruit Shortcake Dessert

Yield: 9 - 12 servings

Ingredients

  • For Fruit Topping:
  • 1 mango, cut into small cubes
  • 1/3 to 1/2 of a fresh pineapple, cut into small cubes
  • 1/3 cup of hot water
  • 2 teaspoons sugar
  • A good pinch of salt

  • For Cake:
  • 1 cup sugar
  • 1/2 cup butter, completely softened
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons finely grated orange zest
  • 1 3/4 teaspoons baking powder
  • 3/4 cup milk

  • To Serve:
  • Vanilla Ice Cream or Lightly sweetened Whipped Cream

Instructions

To make the Fruit Topping:

Prepare your fruit the day before if you can, as that will give it time to make a nice flavourful juice. Combine sugar, salt and water, stirring well to dissolve. Pour over prepared fruit, cover and refrigerate for up to 24 hours, stirring occasionally.

To make the Orange Zest Cake:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.

In a large bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then beat in the vanilla.

In another bowl, sift flour and baking powder together. Mix in orange rind.

Add the flour mixture to the sugar mixture and combine well. Mix in the milk until batter is smooth. Spoon the batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. It is done if a toothpick inserted into the centre comes out clean.

To serve : Place a piece of cake on a plate and some ice cream or whipped cream on the side. Spoon fruit and juice over top.

https://www.loulou.to/recipes/cookies-and-desserts/tropical-fruit-shortcake-dessert/

tropical-fruit-shortcake

Thanks for checking out my recipe and happy weekend to you.
xo loulou

You May Also Like
cookies-and-desserts
  • Please subscribe! Enter your email address to receive notifications of new posts by email.