Tasty Tropical Ambrosia Shortcake
Classic shortcake meets church-basement standard ambrosia salad in this surprising and crowd-pleasing dessert that's packed with tropical fruity flavor.
- 1 1/2 cups all-purpose flour
- 1/3 cup flaked coconut, toasted
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cold butter, cut up
- 1 egg, lightly beaten
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 container (8 ounce) frozen whipped dessert topping, thawed
- 1 can (8 ounce) crushed pineapple (juice pack), drained
- 1 cup strawberrries, hulled and quartered
- 3 kiwi, peeled, halved and sliced
- 1 can (11 ounce) mandarin oranges, drained
- 1 cup tiny marshmallows
- 1/4 cup dry-roasted macadamia nuts, chopped
Preparation time 25mins
Cooking time 25mins
Adapted from midwestliving.com
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 degrees 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. Top with fruit mixture. Add shortcake tops. Top with remaining pineapple mixture and sprinkle with nuts. Serve immediately.