Classic shortcake meets church-basement standard ambrosia salad in this surprising and crowd-pleasing dessert that's packed with tropical fruity flavor.

Source: Midwest Living


Recipe Summary

25 mins
12 mins
15 mins
52 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine flour, coconut, 1/4 cup granulated sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. In a small bowl whisk egg, sour cream and milk until smooth. Add to flour mixture, stirring with a fork, just until moistened.

  • Using a 1/3-cup measure, drop eight mounds of dough onto a lightly greased baking sheet. Bake in a 400° oven for 12 to 15 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly.

  • In a medium bowl, fold together whipped topping and crushed pineapple. Cover and refrigerate until ready to assemble.

  • In a medium bowl, combine strawberries, kiwi, oranges and marshmallows. Set aside.

  • To serve, use a fork to gently split shortcakes in half. Divide about half of the the pineapple mixture among the shortcake bottoms. To with fruit mixture. Add shortcake tops. Top with remaining pineapple mixture and sprinkle with nuts. Serve immediately.


* If necessary, use the tines of a fork to split the tender shortcakes.

Nutrition Facts

404 calories; fat 20g; cholesterol 50mg; saturated fat 13g; carbohydrates 50g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 24g; protein 5g; vitamin a 690.3IU; vitamin c 46mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 60.3mcg; vitamin b12 0.1mcg; sodium 278mg; potassium 234mg; calcium 121mg; iron 1.7mg.