Mango Strawberry Shortcakes
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Mango Strawberry Shortcakes

Mango Strawberry Shortcakes

Serves 4 | with Whipped Cream

These buttery, crumbly, biscuits are melt-in-your-mouth good and topped with plenty of fresh whipped cream and an addictive mango strawberry syrup that really take the sweet flavour to the next level!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 15 minutes
Cooking Time25 minutes


/ serving 4 people

2 unit


1.5 cup

All-Purpose Flour

(Contains Wheat)

4 tbsp

Strawberry Jam

1.5 tsp

Baking Powder

½ tsp

Baking Soda

237 mL


(Contains Milk)

100 g

White Sugar

¾ cup


(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 unit


Not included in your delivery

½ tsp


½ cup


(Contains Milk)


Nutrition Values

Calories860 kcal
Fat49 g
Saturated Fat30 g
Carbohydrate96 g
Sugar59 g
Dietary Fiber3 g
Protein10 g
Cholesterol130 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Box Grater
Medium Bowl
Measuring Spoons
Measuring Cups
Parchment Paper
Silicone Brush
Baking Sheet


Make shortcake dough

Before starting, preheat the oven to 425ºF. Place 1/2 cup butter in the freezer for 10 mins until frozen. Wash and dry all produce. Gather all required baking tools. Whisk together flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 2 tbsp sugar together in a large bowl until combined.Whisk 1/3 cup milk and sour cream together in a medium bowl until combined. Remove butter from the freezer, then use the largest side of a box grater to grate butter. Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour. Add milk mixture to flour and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more milk, 1 tbsp at a time, to help dough come together, if desired.)

Shape and bake shortcakes

Gently turn dough out onto a work surface and pat into a 5x5-inch square. (TIP: Cup your hands, then press and turn dough to form a compact square.)Cut dough into 4 equal pieces. Transfer dough pieces to a parchment-lined baking sheet. Transfer baking sheet to the freezer for 15 minutes, until firm.Before baking, brush the tops of each shortcake with 1 tbsp milk, then sprinkle each shortcake with 1/2 tbsp sugar. Bake in the middle of the oven until golden-brown and puffed, 16-18 min.Transfer to a wire rack and cool for 30 minutes.

Make mango strawberry filling

Peel, pit, then cut mango into 1/4-inch pieces.Zest, then juice lime.Combine mango, strawberry jam, lime juice and 2 tbsp water in a small pot over medium-high heat. Cook, stirring occasionally, until mango has softened, 6-8 min. Set aside, off heat.

Whip cream and serve

Add cream, 1 1/2 tbsp sugar and lime zest to a large bowl. Using an electric mixer or hand whisk, beat until stiff peaks form. Halve each shortcake horizontally, then divide mango strawberry filling over bottom halves. Dollop half the whipped cream over top of each shortcake, then close with top half. Dollop remaining whipped cream over top.