Strawberry and Mango Shortcakes
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.
Servings 8
Ingredients
- 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
Instructions
- 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.