Honey-Roasted Pineapple Shortcake with Whipped Cream and Lime Zest

Quick Recipe Version (TL;DR)

• Yield: 8 individual shortcakes
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• Biscuits: 2 1/2 cups (325 g) all-purpose flour, 1 tbsp (12 g) baking powder, 1 tbsp (12 g) granulated sugar, 1 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 1 cup (240 ml) cold buttermilk, 2 tbsp (30 ml) heavy cream (for brushing)
• Honey-roasted pineapple: 1 medium pineapple (about 3 lb / 1.36 kg) cut into 3/4-inch chunks (about 4 cups / 560 g), 3 tbsp (63 g) honey, 2 tbsp (28 g) melted unsalted butter, 1 tbsp (12 g) light brown sugar, 1 tbsp (15 ml) fresh lime juice, 1/4 tsp kosher salt
• Whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1 tsp vanilla extract, 1 tsp finely grated lime zest (plus more for serving)

Do This

• 1) Heat oven to 425°F (218°C). Line two baking sheets with parchment.
• 2) Toss pineapple with honey, melted butter, brown sugar, lime juice, and salt; roast 18–22 minutes, stirring halfway.
• 3) Whisk flour, baking powder, sugar, and salt. Cut in cold butter; stir in cold buttermilk just until combined.
• 4) Pat dough to 1-inch thick, fold twice, cut 8 rounds; brush with cream.
• 5) Bake biscuits at 425°F (218°C) for 14–16 minutes until tall and golden.
• 6) Whip cream with powdered sugar, vanilla, and lime zest to medium peaks.
• 7) Split biscuits, spoon warm honey-roasted pineapple (and juices) over, add whipped cream, finish with extra lime zest.

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Why You’ll Love This Recipe

• Sweet, caramelized pineapple with a bright pop of lime keeps every bite lively and fresh.
• Fluffy, tender biscuit rounds feel special but use simple, reliable pantry staples.
• Warm fruit + cool whipped cream = the classic shortcake contrast, with a tropical twist.
• Everything can be prepped in parts, so assembling for guests is quick and stress-free.

Grocery List

• Produce: 1 medium pineapple, 2 limes (you’ll use juice + zest)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, light brown sugar, honey, powdered sugar, vanilla extract, kosher salt

Full Ingredients

Biscuit Shortcakes

• 2 1/2 cups (325 g) all-purpose flour, plus more for shaping
• 1 tablespoon (12 g) baking powder
• 1 tablespoon (12 g) granulated sugar
• 1 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup (240 ml) buttermilk, cold
• 2 tablespoons (30 ml) heavy cream, for brushing (or 1 beaten egg, if you prefer)

Honey-Roasted Pineapple

• 1 medium pineapple (about 3 lb / 1.36 kg), peeled, cored, cut into 3/4-inch chunks (about 4 cups / 560 g)
• 3 tablespoons (63 g) honey
• 2 tablespoons (28 g) unsalted butter, melted
• 1 tablespoon (12 g) light brown sugar (packed)
• 1 tablespoon (15 ml) fresh lime juice
• 1/4 teaspoon kosher salt

Lime Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, cold
• 3 tablespoons (24 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest

For Serving

• Extra finely grated lime zest (about 1/2 teaspoon)
• Optional: a drizzle of honey (1–2 teaspoons total) for the finished plates

Step-by-Step Instructions

Step 1: Prep pans and heat the oven

Arrange two oven racks near the center of the oven. Preheat to 425°F (218°C). Line two baking sheets with parchment paper (one for pineapple, one for biscuits). This keeps cleanup easy and helps the pineapple caramelize without sticking.

Step 2: Mix and roast the honey pineapple

In a medium bowl, combine the pineapple chunks, 3 tablespoons (63 g) honey, 2 tablespoons (28 g) melted butter, 1 tablespoon (12 g) brown sugar, 1 tablespoon (15 ml) lime juice, and 1/4 teaspoon kosher salt. Toss until everything is glossy and well coated.

Spread the pineapple out on the prepared baking sheet in a single layer (avoid piling so it roasts instead of steaming). Roast at 425°F (218°C) for 18–22 minutes, stirring and re-spreading halfway through, until the edges look caramelized and the pan has a bit of syrupy juice.

Optional deeper color: If you want more browned edges, broil on High for 1–2 minutes at the end, watching closely so the honey doesn’t burn.

Step 3: Make the biscuit dry mix

While the pineapple roasts, whisk together in a large bowl: 2 1/2 cups (325 g) flour, 1 tablespoon (12 g) baking powder, 1 tablespoon (12 g) sugar, and 1 teaspoon fine salt.

Add the cold butter cubes. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces. Those little butter pieces are what make the biscuits tall and tender.

Step 4: Add buttermilk, fold, and cut rounds

Pour in the 1 cup (240 ml) cold buttermilk. Stir gently with a fork until the dough just comes together and no dry flour remains. The dough will look shaggy; that’s perfect.

Turn dough onto a lightly floured surface. Pat into a rectangle about 1-inch thick. Fold the dough in half, rotate, then fold in half again (two folds total). Pat back to 1-inch thickness.

Cut 8 biscuits using a 2 3/4-inch round cutter. Press straight down (don’t twist) to help them rise evenly. Re-pat scraps once as needed to get all 8 rounds.

Place biscuits on the second prepared baking sheet with sides just barely touching (this encourages taller biscuits). Brush tops with 2 tablespoons (30 ml) heavy cream.

Step 5: Bake the biscuit rounds

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the sides look set. Let biscuits cool on the pan for 5 minutes, then move to a rack.

If your oven runs hot and the tops brown quickly, loosely tent with foil for the last few minutes.

Step 6: Whip the lime cream

In a chilled bowl, combine 1 1/2 cups (360 ml) cold heavy cream, 3 tablespoons (24 g) powdered sugar, 1 teaspoon vanilla, and 1 teaspoon lime zest. Whip with a hand mixer or whisk until you reach medium peaks (it should hold its shape but still look creamy and spoonable), about 2–4 minutes with a hand mixer.

Refrigerate until ready to assemble.

Step 7: Assemble the pineapple shortcakes

Split each warm (or room-temperature) biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of honey-roasted pineapple over the biscuit and drizzle a little of the syrupy pan juice on top.

Add a big dollop of lime whipped cream. Cap with the top half of the biscuit or leave it slightly askew so the layers show. Finish with a pinch of extra lime zest (about 1/16 teaspoon per serving) and, if you like, a tiny final drizzle of honey.

Serve right away while the pineapple is still warm and the whipped cream is cool.

Pro Tips

• Keep everything cold for taller biscuits: Cold butter and cold buttermilk create steam in the oven, which helps lift the biscuits.
• Don’t overcrowd the pineapple: Spread it in a single layer so it caramelizes instead of releasing juice and steaming.
• Use the pan juices: The honey-lime butter syrup on the tray is flavor gold; spoon it over the biscuit before adding whipped cream.
• Stop whipping at medium peaks: Over-whipped cream gets grainy and can taste buttery. Medium peaks stay plush and spoonable.
• Cut biscuits straight down: Twisting the cutter can “seal” the edges and reduce rise.

Variations

• Coconut-lime twist: Add 1/2 teaspoon coconut extract to the whipped cream and sprinkle each serving with 1 tablespoon toasted shredded coconut.
• Spiced pineapple: Add 1/2 teaspoon ground cinnamon and a tiny pinch of cayenne to the pineapple before roasting for gentle warmth.
• Strawberry-pineapple combo: Fold in 1 cup (150 g) sliced fresh strawberries after roasting the pineapple (don’t roast the berries).

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 1 day (best the same day). To refresh, warm in a 300°F (149°C) oven for 6–8 minutes. Biscuits can also be frozen for up to 2 months; thaw at room temp and rewarm.

Roasted pineapple: Cool, then refrigerate in an airtight container with juices for up to 4 days. Rewarm gently in a saucepan over medium-low heat for 3–5 minutes or microwave in 20-second bursts.

Whipped cream: Best within 24 hours (keep chilled). If it softens, whisk briefly by hand to revive. For the cleanest presentation, assemble shortcakes right before serving.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 520 calories, 30 g fat, 59 g carbohydrates, 6 g protein, 29 g sugar, 2 g fiber, 520 mg sodium.