Description
Want a unique, indulgent dessert that’s perfect for summer gatherings, dinner parties, or a sweet escape at home? Pineapple RumChata Shortcakes are the ultimate recipe! These slow-cooker shortcakes are fluffy and buttery, infused with creamy RumChata liqueur, and topped with juicy pineapple, zesty lime, and whipped cream
Ingredients
This recipe makes 6 servings and uses simple ingredients with a few specialty items for a unique dessert. Here’s what you’ll need for the original (1x) recipe:
- For the Shortcakes:
- 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
- 1 large egg, room temperature
- 3/4 cup sour cream
- 3 tablespoons RumChata liqueur
- For the Topping:
- 1-1/2 cups fresh pineapple, cut into 1/2-inch pieces
- 3 tablespoons sugar, divided
- 1 to 2 tablespoons RumChata liqueur
- 1 teaspoon grated lime zest
- 1/2 cup heavy whipping cream
- 1 medium lime, thinly sliced (optional, for garnish)
Why These Ingredients Matter
- Flour, Baking Powder, Baking Soda: Create a tender, fluffy shortcake base.
- Sugar: Sweetens the shortcakes and pineapple topping.
- Salt: Enhances overall flavor.
- Cold Butter: Adds richness and flakiness to the shortcakes.
- Egg and Sour Cream: Bind the dough and add moisture.
- RumChata: Infuses a creamy, cinnamon-vanilla flavor.
- Pineapple: Provides juicy, tropical sweetness.
- Lime Zest: Adds bright, citrusy zing.
- Heavy Cream: Whips into a light, creamy topping.
- Lime Slices: Optional garnish for a festive touch.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Sugar: Swap with coconut sugar or reduce to 3 tablespoons in shortcakes.
- Butter: Replace with cold margarine or coconut oil (solid).
- Sour Cream: Use plain Greek yogurt or buttermilk.
- RumChata: Substitute with Baileys Irish Cream, Kahlúa, or 2 tablespoons milk plus 1/2 teaspoon vanilla for non-alcoholic.
- Pineapple: Use canned pineapple (drained) or mango chunks.
- Lime Zest: Swap with lemon or orange zest.
- Heavy Cream: Use store-bought whipped topping or coconut cream for dairy-free.
- Gluten-Free: Use gluten-free flour and ensure RumChata or substitute is gluten-free.
- Spiced Shortcakes: Add 1/4 teaspoon ground cinnamon to the dough.
- Berry Twist: Replace pineapple with strawberries or mixed berries.
Instructions
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
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and baking soda.
- Cut in Butter: Add cold butter cubes and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a small bowl, whisk egg, sour cream, and 3 tablespoons RumChata until smooth.
- 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
- Fill Jars: Spoon dough evenly into 6 greased half-pint jars (about 1/3 cup per jar). Smooth tops lightly.
- Secure Lids: Center canning lids on jars and screw on bands until fingertip tight (not overly tight).
- 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
- Mix Topping: In a medium bowl, combine pineapple, 2 tablespoons sugar, 1-2 tablespoons RumChata (to taste), and lime zest. Stir well.
- 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
- Cool Shortcakes: Remove jars from the slow cooker and place on wire racks to cool completely (about 30 minutes). Remove lids to prevent condensation.
- 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
- 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.
- Add Toppings: Spoon pineapple mixture over each shortcake. Top with a dollop of whipped cream.
- Garnish: Add a thin lime slice to each if desired.
- Serve: Serve immediately for the best texture.
Tip: Serve with a spoon if in jars; layer toppings generously for a balanced bite.