Tropical Strawberry Pineapple Shortcake

1. Make the shortcakes:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • In a large bowl, mix flour, sugar, baking powder, and salt.
   • Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
   • Pour in the heavy cream and vanilla extract, and stir until just combined (do not overmix).
   • Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a 1-inch thick rectangle.
   • Use a round cutter to cut out shortcakes, placing them on the prepared baking sheet.
   • Brush the tops with a little extra cream for a golden finish.
   • Bake for 12-15 minutes or until golden brown. Let them cool slightly.
2. Prepare the fruit filling:
   • In a bowl, combine the sliced strawberries, pineapple, sugar, lime zest, and chopped mint (if using). Stir to combine and let it sit for about 10-15 minutes to macerate.
3. Make the whipped cream:
   • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on high until soft peaks form.
4. Assemble the shortcakes:
   • Slice the shortcakes in half. Spoon a generous amount of the tropical fruit mixture onto the bottom half of each shortcake.
   • Top with a dollop of whipped cream, then place the top half of the shortcake on top.
   • Optionally, garnish with extra fruit or mint leaves.

Serve and enjoy this tropical twist on a classic shortcake! Let me know if you want to tweak anything for a more personalized touch!