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Grilled Shortcakes with Pineapple


2 3/4 cup all-purpose flour
1/4 cup sugar
4 teaspoons Rumford Baking Powder
3/4 cup cold butter cut up
2 large eggs, beaten
1 (8-ounce) container sour cream
1 tablespoon vanilla extract
For pineapple:
1/4 cup butter melted
1/4 cup brown sugar
2 tablespoons coconut rum
One fresh pineapple cut into 8 rings


Heat oven to 450 degrees F.

Combine flour, sugar, and Rumford Baking Powder in a large bowl; cut butter into mixture with a pastry blender until crumbly. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/4 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop). Bake 12- 15 minutes or until golden.

Split each shortcake in half horizontally. Combine butter, brown sugar and rum mixing well. Brush mixture onto pineapple slices and shortcakes. Grill pineapple and shortcakes about 3 minutes or just until warmed and grill marks appear.

Top with vanilla ice cream and caramel sauce, if desired.

Serves 8