macadamia nuts

tropical shortcake

by jani on May 17, 2012

Can you say indescribably delicious? I promise this one is! So, just to get things straight, I’m not a cook, never took a cooking class in my life. I do, however, love the Food Network. I gain weight just watching their shows! My mom showed me how to cook – but most of the time I just enjoyed her fabulous dishes, some of which I will share in future posts. She was one seriously outstanding cook and hostess! Me? Not so much. I do however, have these brainstorms and just go with them. Honestly, most of the time they bomb, but I think with tropical shortcake, I found a winner.

HB wanted to send the recipe to his best friend in Alberta… that’s always a good sign!

Ingredients for tropical shortcake:

  • one fresh pineapple (you can use canned, but fresh is so much better) cut in rings and grilled, then cut into chunks (recipe for grilling pineapple is in a previous post)
  • teriyaki baste and glaze sauce
  • shortcake biscuit recipe ( I just use the Bisquick recipe shown on the box)
  • best buttermilk syrup recipe from… it really is the best! I will post directions for the recipe on this post, but be sure to check  out their blog…  it is the coolest!
  • 1 pint whipping cream
  • 1/4 tsp imitation coconut extract or to taste
  • tsp of sugar for whipped cream (you don’t want it too sweet, as the pineapple buttermilk syrup has lots of sugar)
  • dry roasted macadamia pieces for topping the whipped cream(optional, but the saltiness of these nuts adds to the overall flavor)

I would make the shortcakes ahead of time and freeze them in a ziploc bag (we did this and it saved time and was just as good… well maybe not just as good, but it works)

Let shortcake thaw to room temperature while you make the buttermilk syrup and grill the pineapple rings.

Buttermilk Syrup Recipe (recipe from

Total Time: 5 Minutes

… don’t let the use of buttermilk give you preconceived notions. It completely metamorphoses during the recipe. Use anytime in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream.


  • 1 1/2 c Butter
  • 1 1/2 c Buttermilk
  • 3 c  Sugar
  • 1 t Vanilla
  • 1 T Baking Soda


  1. In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.
  2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Keeps for at least a couple weeks if you can manage to not use it all up quicker.


 Directions for coconut whipped cream:

Pour whipping cream into a mixing bowl. Beat until thick but still smooth. Fold in 1/2 to 1 tsp sugar (again you don’t want this too sweet) and about 1/4 tsp imitation coconut extract. I added a little more because we love the flavor of piña colada.



Directions for assembly of tropical shortcake:

Combine grilled pineapple chunks from one fresh pineapple w/ about 1/3 buttermilk syrup (the rest you can store for another use),  add that to cover shortcake biscuit. Top the pineapple buttermilk syrup with coconut whipped cream, then sprinkle with dry roasted chopped macadamia nuts. If you love these flavors, the combination is so good! It is very rich, so beware of your serving sizes. Serves 4 to 6


I hope you try this recipe and enjoy it. Somehow it came out of this not-a-cook head of mine. I’d love to hear what you think!