A twist on the classic, these Strawberry and Mango Shortcakes have a taste of the tropics with added chunks of mango in amongst strawberries and sweetened cream.
You know I love a twist on a classic by now, right? Well, today is no different. Remember these Caramel Apple Shortcakes I made a while back?
Well, today, I decided to add a tropical twist to the traditional Strawberry Shortcake – with fresh mango chunks!
Yup… another mango recipe. I was really feeling mango a few weeks ago when I was in the kitchen haha!!
I started off with the most amazing, crumbly shortcakes, baked until golden and left to cool. Now, for my cream I like to sweeten it as I don’t like plain whipped cream, but you can leave it plain if you’d rather.
As for the fruit filling, I diced fresh strawberries and a mango and then cooked them down until tender with a little cornflour, sugar and water.
You get this soft, tender, sweet fruit filling that I thought was good enough to just eat by the spoonful!
Layer all these beautiful ingredients together and you get a light, crumbly, sweet and fruity shortcake which will knock your socks off!
I honestly cannot tell you how happy I am that strawberries are in season! It’s my favourite time of year and I just love how sweet the strawberries are; this is the time when I go through kilos and kilos of strawberries every week because I’m eating them for lunch and baking with them….
So expect lots of strawberry recipes in the next few weeks!
Strawberry and Mango Shortcakes
- For the shortcakes:
- 2 1/2 cups (350g) plain/all purpose flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 3 tbsp caster/white sugar
- 1 stick (113g) unsalted butter, cold and cubed
- 1/2 cup + 3tbsp (165ml) double/heavy cream
- 1 large egg
- 1/2 large egg, lightly beaten, for egg wash
- For the filling:
- 1 1/2 cups (225g) diced fresh strawberries
- 1 cup (225g) fresh mango chunks
- 2 tbsp caster/white sugar
- 2 tbsp cornflour/cornstarch
- 1/4 cup (60ml) water
- For the whipped cream:
- 1 cup (240ml) double/heavy cream
- 3 tbsp icing/powdered sugar
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat/Silpat.
- Place flour, baking powder, bicarb, salt, sugar and cubes of butter into a large bowl. Rub the butter into the flour until you have a texture like coarse breadcrumbs.
- Place double cream and 1 large egg into a jug and lightly beat until well combined and smooth.
- Pour your cream mixture into the flour mixture and bring together with a fork. Continue bringing together until you have a soft dough which is slightly crumbly. Don't be tempted to knead and over work or your shortcakes won't be crumbly!
- Alternatively, use your hands to bring the dough together until it's just together and there are no lumps of flour.
- Halve the dough, then halve again and then again until you have 8 balls of dough. Roughly shape into 2 inch across discs/balls and place 2 inches apart on your baking tray; it's totally fine for them to not be perfect, in fact they look better being more "rustic".
- Brush the top of each shortcake with beaten egg and place in the oven for 13-17 minutes, until risen, golden and an inserted skewer into the centre comes out clean. They will also feel springy to the touch.
- Leave to cool on the trays whilst you make the filling: place strawberries, mango, sugar and cornflour into a medium sized saucepan and stir to coat the fruit in the cornflour.
- Add in the water and place over a medium heat. Bring to a boil, stirring frequently and cook until thickened and the fruit is tender. Leave to cool for 30 mins before serving.
- For the cream: place cream and icing sugar into a medium sized bowl and whisk until soft peak stage. You want it to hold its shape, but still be soft and spreadable.
- Once all the elements are cool it's time to assemble! Cut a shortcake in half, spoon some of the fruit mixture onto the bottom half, top with a spoonful of cream, then place the top of the shortcake on. Then devour!!
- Strawberry and Mango Shortcakes will keep without being assembled in an airtight container, for 3 days. The fruit mixture and cream mixture will keep in airtight containers in the fridge for 3 days.
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