Mango and Strawberry Shortcakes
  • 2 cups all- purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons castor sugar
  • 1 + 1 ½ cups whipping cream
  • 6 tablespoons castor sugar
  • 1 cup mango
  • 1 cup strawberry
  • 1 cup sweetened heavy cream whipped to soft peaks
  • Beans from one vanilla pod
  1. Preheat the oven to 200* C
  2. In a large bowl, whisk together the flour, baking powder, baking soda and castor sugar.
  3. Add 1 + ½ cup whipping cream. Mix well until everything is well combined. The dough will be wet and sticky.
  4. Using an ice cream scoop, scoop the dough into balls, 1 inch apart, on a baking tray lined with parchment paper.
  5. Bake at 200*C for 15-20 minutes until they’re golden-brown.
  6. Meanwhile, drizzle 6 tablespoons of sugar over the diced strawberries and mangoes and let it rest for 15 minutes until they become juicy.
  7. To assemble the cakes, place a generous amount of strawberries and mango mixture on the shortcakes.
  8. Top with a dollop of whipped cream. Refrigerate for 30 minutes before serving.
Recipe by Bake with Shivesh at