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1
Preheat the oven to 375.
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2
Line a baking sheet with parchment paper.
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3
In a medium bowl, combine the flour with the baking powder, sugar and salt.
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4
Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas.
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5
Make a well in the center.
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6
In a small bowl, whisk 1/2 cup of the cream with the egg and pour into the well in the dry ingredients.
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7
Stir until a shaggy dough forms.
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8
Turn the dough out onto a lightly floured surface and knead 2 or 3 times, or just until the dough comes together.
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9
Roll out the dough 3/4 inch thick.
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10
Using a 2 1/2-inch biscuit cutter, stamp out 6 rounds as close together as possible.
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11
Pat the scraps together, re-roll and cut out 2 more rounds.
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12
Transfer the shortcakes to the prepared baking sheet.
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13
In a small bowl, whisk the remaining 1 tablespoon of cream with the dulce de leche.
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14
Brush the tops of the shortcakes with the glaze and bake for 18 minutes, or until risen and golden.
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15
Transfer the shortcakes to a rack to cool.
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16
Fill a very large bowl with ice.
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17
In a large bowl, combine the heavy cream with 1/2 cup of the dulce de leche.
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18
Set the bowl over the ice and beat the cream until soft peaks form.
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19
Refrigerate the cream.
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20
In a large skillet, melt the butter.
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21
Add the pineapple rings in a single layer and cook over high heat, turning once, until lightly browned, about 5 minutes.
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22
Add the remaining 1/4 cup of dulce de leche and the pineapple juice and cook until bubbling, 2 to 3 minutes longer.
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23
Split the shortcakes horizontally and set the bottom halves on plates.
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24
Spoon the pineapples rings and sauce over the cakes.
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25
Top with the whipped cream, then the shortcake tops, and serve.
