Strawberry shortcake with pineapple

Votes: 1

How to Make Strawberry Pineapple Shortcake

Time: 10 min.
Complexity: easily
Servings: 8

This bright and striking dessert is perfect for the holidays, yet incredibly easy to make. The secret lies in using frozen and canned ingredients. It's not only beautiful but also delicious. Your guests won't even guess you only spent 10 minutes making it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 container (400g) frozen sliced strawberries (preferably Dole), thawed
2 x 220g cans of canned pineapple chunks, drained
0.5 cups orange confiture
1 frozen pound cake (450 g), preferably Sara Lee, thawed
1 container (220 g) strawberry cream cheese
Whipped cream
A sprig of mint, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, Pineapple, cupcake, cream cheese, mint

Cooking the dish according to the recipe:

In a bowl, combine strawberries, pineapple and jam; set aside.
Cut the thawed pound cake into 16 slices. Spread half the slices with cream cheese. Arrange on a serving platter. Spread half the strawberry mixture on the cake slices. Top with the remaining cake slices and the strawberry mixture.