DistributorsDesserts · CRESPO KITCHEN
Mango Strawberry Shortcakes
Tender biscuits split and filled just before serving.
40 min approx.8 servingsFresh mango
Ingredients
- 240 g flour
- 40 g sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 300 ml whipping cream, divided
- 70 ml milk
- 300 g diced mango
- 200 g sliced strawberries
- 20 g icing sugar
Method
- Heat oven to 200°C/390°F. Mix flour, sugar, baking powder and salt. Stir in 150 ml cream and milk just until combined.
- Pat into a 2 cm thick rectangle and cut 8 portions. Bake on parchment for 15–18 minutes until golden.
- Whip remaining cream with icing sugar. Mix mango and strawberries.
- Split warm biscuits and fill with cream and fruit.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: