Banana Split Shortcakes
Transform your dessert game with these irresistible Banana Split Shortcakes, a playful twist on the classic banana split dessert. Fluffy, golden shortcakes serve as the perfect base for layers of fresh banana slices, juicy strawberries, and sweet pineapple, all topped with velvety whipped cream and drizzled with rich chocolate sauce. A sprinkle of chopped nuts adds a satisfying crunch, while a bright maraschino cherry crowns each indulgent treat. With only 15 minutes of prep time and simple, pantry-friendly ingredients, this recipe is both easy and elegant—ideal for summer gatherings, birthday celebrations, or a fun family dessert night. Make these Banana Split Shortcakes and wow your guests with a dessert that combines nostalgic flavors with a modern bakery-style presentation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 whole Bananas (sliced)
- 1 cup Strawberries (sliced)
- 0.5 cup Pineapple (diced, fresh or canned)
- 1 cup Whipped cream
- 0.25 cups Chocolate sauce
- 0.25 cups Chopped nuts (e.g., peanuts or walnuts, optional)
- 6 whole Maraschino cherries
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Pour it into the flour mixture and stir until the dough just comes together.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a round cutter to cut out 6 shortcakes and place them on the prepared baking sheet.
Bake the shortcakes in the preheated oven for 12–15 minutes, or until golden brown. Remove them from the oven and let them cool completely.
Once the shortcakes are cooled, gently slice them in half horizontally.
On the bottom half of each shortcake, layer a few slices of banana, strawberries, and pineapple.
Add a dollop of whipped cream and drizzle with chocolate sauce.
Place the top half of the shortcake over the fruit and whipped cream, then add more whipped cream and a drizzle of chocolate sauce on top.
Sprinkle with chopped nuts (if using) and garnish with a maraschino cherry.
Serve immediately and enjoy your Banana Split Shortcakes!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 19.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
