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Pina Colada Shortcake Stacks

Prep 20 min
Total 45 min
Servings 6

Who says shortcake has to be berries and cream? The addition of coconut, fresh fruit and Yoplait® Light piña colada yogurt add a tropical flair to these shortcakes. ...MORE+ LESS-

Betty Crocker Tasteseekers

August 4, 2016

Ingredients

cups sweetened flaked coconut

2 1/3

cups Original Bisquick™ mix

tablespoons sugar

1/2

cup milk

tablespoons butter, melted

container (6 oz) Yoplait® Light piña colada yogurt

cup frozen whipped topping, thawed

cups fresh raspberries, diced mango, pineapple and kiwifruit

Edible flowers, if desired

Steps

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1

Heat oven to 425°F. Spread 1 cup of the coconut in ungreased shallow pan. Bake 3 to 5 minutes, stirring occasionally, until golden brown. Place pan on cooling rack to cool completely.
2

Meanwhile, in medium bowl, stir Bisquick mix, remaining 1/cup coconut, the sugar, milk and butter until soft dough forms. Place dough on work surface sprinkled with Bisquick™ mix; knead 8 to 10 times. Roll 1/2 inch thick. Using 3-inch round cookie cutter dipped into Bisquick™ mix, cut into 6 rounds. Place 2 inches apart on ungreased large cookie sheet.
3

Bake 9 to 12 minutes or until golden brown. Meanwhile, in medium bowl, fold yogurt into whipped topping until well blended. Split warm shortcakes; spoon whipped topping mixture and fruit on bottom of each shortcake. Top with shortcake top, remaining whipped topping and fruit. Sprinkle with toasted coconut. Garnish with edible flowers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Take a tropical retreat without leaving the house!

Looking for a way to serve up breezy, island flavors at your next BBQ or luau? Then try these pretty Piña Colada Shortcake Stacks for an impressive dessert that’s not only easy to make but delicious too!

Here’s how to make the shortcakes:

Gather your ingredients and set the oven to 425. Spread half of the coconut on an ungreased pan. Bake 3 to 4 minutes and stir occasionally until golden brown. Transfer to a rack and cool completely.

In a medium bowl, combine Bisquick, remaining coconut, sugar, milk and butter until a soft dough forms. Dust your counter with flour and knead 8 to 10 times.

Roll out dough to half an inch. Flour a 3-inch round cookie cutter and cut 6 rounds. Place 2 inches apart on ungreased large cookie sheet and bake 10 to 12 minutes, until golden brown.

For the fruit we used mango, pineapple, kiwi and raspberries, but feel free to use almost any tropical fruit and berry combination you want. Dice up three cups of the fruit except the raspberries. A quick make-ahead tip is to cut and refrigerate the fruit up to 2 hours before assembling.

Transfer shortcakes to cooling rack and cool completely. In the meantime, in a medium bowl, fold the yogurt into the whipped topping until well blended.

Split open the warm shortcakes and spoon the whipped topping and fruit on the bottoms of each shortcake. Replace the shortcake top and add the remaining whipped topping and fruit. Then sprinkle with toasted coconut. Garnish with some edible flowers for extra tropical flair!

Even if that trip to the Caribbean isn’t in the cards this year, these fruity, floral treats will transport you to the tropics with just one bite!