Strawberry Pineapple Shortcake & Homemade Pound Cake

Today was one of those days when I just had to throw things. I had some leftover fresh pineapple in the fridge and decided to throw it in with some strawberry shortcake I was making. While I was at it, I threw some almond flavoring in the whipped cream instead of vanilla. Next I threw some coconut in the oven and toasted it. Then I threw it all together in one big giant yummy stack of goodness. I should throw things more often.

Start with your favorite base: Pound cake, homemade biscuits, plain white cake, angel food cake, or (tsk, tsk)those twinkie-like little round things you buy at the grocery store.

Chop strawberries and sprinkle with sugar (I use about 2 cups strawberries and about 1-2 T. sugar). Allow to sit for several minutes and stir the mixture every now and then.

Chop pineapple (I use 1 cup) and stir in with the strawberries.

With a mixer, beat 1 cup heavy whipping cream, 3 Tablespoons powdered sugar, and ¼ tsp. almond extract on high until stiff peaks form.

To assemble: Place base on a serving plate, pile the fruit mixture on top. Dollop with flavored whipped cream. Top with toasted coconut and a pretty slice of both strawberry and pineapple.

HOMEMADE POUND CAKE

 1 1/2 c. flour

1/4 tsp. baking soda

1/8 tsp. salt

1/2 c. butter

1 c. sugar

3 eggs, room temp

2 tsp. vanilla

1/2 c. sour cream

Mix the dry ingredients and set aside.  Beat the butter and sugar until light and fluffy.  Add eggs, one at a time.  Add the vanilla and sour cream.  Add the dry ingredients and mix until just combined.  Pour into a greased 8 inch loaf pan.  Bake at 350 degrees for about an hour (do the toothpick test to check it).  Cool for 10 minutes, remove from pan.