Let’s create these unique Pineapple RumChata Shortcakes:

1. Prepare Jars and Shortcake Batter:

• Lightly grease the inside of 6 half-pint (8-ounce) canning jars.
• In a large bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, salt, and baking soda.
• Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
• In a separate medium bowl, whisk together the room temperature egg, room temperature sour cream, and 3 tablespoons of RumChata liqueur.
• Pour the wet mixture into the dry flour/butter mixture. Stir with a rubber spatula or fork just until moistened. Do not overmix; the batter will be somewhat thick and slightly lumpy.

2. Fill Jars for Slow Cooking:

• Spoon the shortcake batter evenly into the 6 greased half-pint jars, filling each jar about halfway or no more than two-thirds full to allow for rising.
• Wipe the rims of the jars clean. Center the flat lids on the jars and screw on the bands until “fingertip tight.” Fingertip tight means just snug enough to seal but not overly tightened, which could prevent air from escaping during cooking.

3. Cook Shortcakes in Slow Cooker:

• Place the sealed jars upright in a 6- or 7-quart oval slow cooker.
• Carefully pour enough hot water into the slow cooker around the jars to reach about halfway up the sides of the jars (approximately 5 cups, depending on your slow cooker).
• Cover the slow cooker with its lid. Cook on HIGH for 1 hour and 30 minutes to 2 hours.
• The shortcakes are done when a toothpick inserted into the center of a cake (after carefully opening a jar) comes out clean.

4. Cool Shortcakes:

• Carefully remove the hot jars from the slow cooker using tongs or a jar lifter and place them on wire racks to cool completely. Be very cautious, as the jars and contents will be extremely hot.

5. Prepare Pineapple Topping (While Shortcakes Cook/Cool):

• In a medium bowl, combine the 1 1/2 cups of diced fresh pineapple, 2 tablespoons of the granulated sugar, 1 to 2 tablespoons of RumChata liqueur, and 1 teaspoon of grated lime zest.
• Stir gently to combine. Cover the bowl and refrigerate for at least 1 hour (or while shortcakes finish cooking and cool) to allow the pineapple to macerate and the flavors to meld.

6. Make Whipped Cream Topping:

• Just before serving (or when shortcakes are fully cool), prepare the whipped cream. In a large, chilled bowl, beat the cold heavy whipping cream with an electric mixer (whisk attachment) on medium speed until it begins to thicken.
• Add the remaining 1 tablespoon of granulated sugar (and optional ½ tsp vanilla extract, if using).
• Continue to beat on medium-high speed until soft peaks form. Soft peaks gently curl over when beaters are lifted.

7. Assemble and Serve:

• Once the shortcakes in the jars are completely cool, you can either serve them directly in the jars or carefully try to remove them (this might be tricky depending on how well they release).
• To serve: Top each cooled shortcake (in or out of the jar) generously with the chilled pineapple-RumChata topping.
• Add a dollop of the freshly whipped cream.
• Garnish with thin lime slices, if desired. Serve immediately.

A truly unique and impressive dessert