Step 1: Prep Your Ingredients

• Measure 1-1/2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1/3 cup cold butter (cubed), 3/4 cup sour cream, 3 tablespoons RumChata.
• Bring 1 large egg to room temperature.
• Cut 1-1/2 cups fresh pineapple into 1/2-inch pieces.
• Measure 3 tablespoons sugar (divided), 1-2 tablespoons RumChata, 1 teaspoon grated lime zest, 1/2 cup heavy whipping cream.
• Thinly slice 1 medium lime (optional).
• Grease 6 half-pint (8-ounce) canning jars.

Tip: Keep butter cold (refrigerate until use); cut pineapple uniformly for even marinating.

Step 2: Make the Shortcake Dough

1. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and baking soda.
2. Cut in Butter: Add cold butter cubes and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs.
3. Mix Wet Ingredients: In a small bowl, whisk egg, sour cream, and 3 tablespoons RumChata until smooth.
4. Combine: Pour wet ingredients into the flour mixture. Stir with a fork just until moistened (dough will be sticky).

Tip: Don’t overmix the dough to keep shortcakes tender; small butter pieces are okay for flakiness.

Step 3: Prep the Jars and Slow Cooker

1. Fill Jars: Spoon dough evenly into 6 greased half-pint jars (about 1/3 cup per jar). Smooth tops lightly.
2. Secure Lids: Center canning lids on jars and screw on bands until fingertip tight (not overly tight).
3. Set Up Slow Cooker: Place jars in a 6- or 7-quart oval slow cooker. Add about 5 cups hot water to reach halfway up the jars.

Tip: Use oven-safe jars; ensure water doesn’t enter jars during cooking.

Step 4: Slow Cook

• Cook on High: Cover and cook on High for 1.5-2 hours, until a toothpick inserted in the center of a shortcake comes out clean.

Tip: Check at 1.5 hours; avoid opening the lid early to maintain steam.

Step 5: Prepare the Pineapple Topping

1. Mix Topping: In a medium bowl, combine pineapple, 2 tablespoons sugar, 1-2 tablespoons RumChata (to taste), and lime zest. Stir well.
2. Marinate: Cover and refrigerate for at least 1 hour to meld flavors.

Tip: Stir pineapple occasionally; longer marinating (up to 4 hours) enhances flavor.

Step 6: Cool Shortcakes and Whip Cream

1. Cool Shortcakes: Remove jars from the slow cooker and place on wire racks to cool completely (about 30 minutes). Remove lids to prevent condensation.
2. Whip Cream: In a large bowl, beat heavy cream with a hand mixer until it begins to thicken. Add remaining 1 tablespoon sugar and beat until soft peaks form.

Tip: Chill the bowl and beaters for faster whipping; don’t overbeat to avoid buttery texture.

Step 7: Assemble and Serve

1. Remove Shortcakes: Run a knife around the edges of the jars and gently slide shortcakes onto plates, or serve in jars for a rustic look.
2. Add Toppings: Spoon pineapple mixture over each shortcake. Top with a dollop of whipped cream.
3. Garnish: Add a thin lime slice to each if desired.
4. Serve: Serve immediately for the best texture.

Tip: Serve with a spoon if in jars; layer toppings generously for a balanced bite.