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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Mango
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
4 unit(s)
Strawberry Jam
3 tsp
Baking Powder
(May contain traces of: Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
1 tbsp
Baking Soda
(May contain traces of: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
237 mL
Cream
(Contains: Milk)
½ cup
White Sugar
(May contain traces of: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
237 mL
Milk
(Contains: Milk)
1 unit(s)
Sour Cream
1 unit(s)
Lime
Not included in your delivery
½ tsp
Salt*
½ cup
Butter*
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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.
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.