Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pineapple and Orange Shortcakes with Chocolate Sauce

Presented by If You Care

Servings: 6

It’s Fine Cooking’s 25th anniversary! We’re joining the party with a twist on this classic dessert. Make tender, buttery biscuits on non-stick and no clean-up If You Care Parchment Paper, layer them with fresh seasonal fruit and a sweet topping, and you’ll have a treat that’s perfect for any winter celebration. If You Care Non-Stick Parchment Paper makes simple work of any baking task.


For the shortcakes

  • 2 cups unbleached all-purpose flour; more for rolling
  • 1 /3 cup plus 1 Tbs. granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 1/4 cup heavy cream; more for brushing
  • 1/4 cup buttermilk

For the filling and topping

  • 3 cups diced fresh pineapple, roasted if desired
  • 3 cups orange segments
  • 1/2 cup pomegranate seeds
  • 2 Tbs. granulated sugar
  • 3 cups whipped heavy cream

For the chocolate sauce

  • 1/2 cup heavy cream
  • 4 oz. semisweet chocolate, finely chopped


Make the biscuits

  • Heat the oven to 425°F.
  • Line a large baking sheet with If You Care Parchment Paper.
  • Combine the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
  • In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.
  • Transfer the dough to a lightly floured surface and roll it into a 3/4-inch-thick disk. Using a 2-1/2-inch biscuit cutter, cut the dough into rounds and transfer to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.
  • Lightly brush the biscuit tops with cream and sprinkle with the remaining 1 Tbs. sugar. Bake until the biscuit tops are lightly browned, 10 to 15 minutes.

Make the filling

  • In a medium bowl, combine the pineapple, oranges, pomegranates and sugar. Cover and chill until ready to serve.

Make the sauce

  • Heat the cream in a small saucepan until just below the boiling point. Put the chocolate into a medium bowl and pour over the hot cream. Let stand 3 minutes, then stir with a rubber spatula until smooth.

Assemble the shortcakes

  • Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon the fruit mixture with juices over the biscuit bottoms. Top with a dollop of whipped cream and cover each with a biscuit top. Spoon the chocolate sauce into a parchment cone, and pipe it over the shortcakes.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks