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
- Preheat the oven to 200* C
- In a large bowl, whisk together the flour, baking powder, baking soda and castor sugar.
- Add 1 + ½ cup whipping cream. Mix well until everything is well combined. The dough will be wet and sticky.
- Using an ice cream scoop, scoop the dough into balls, 1 inch apart, on a baking tray lined with parchment paper.
- Bake at 200*C for 15-20 minutes until they’re golden-brown.
- Meanwhile, drizzle 6 tablespoons of sugar over the diced strawberries and mangoes and let it rest for 15 minutes until they become juicy.
- To assemble the cakes, place a generous amount of strawberries and mango mixture on the shortcakes.
- Top with a dollop of whipped cream. Refrigerate for 30 minutes before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-strawberry-shortcakes/
3.5.3251