Mango, Peach, and Strawberry Shortcakes
Editor's Note: Every great meal should end with a fantastic dessert. Luckily, this recipe for Mango, Peach, and Strawberry Shortcakes will fit the bill! A medley of fresh fruit and whipped cream are sandwiched between shortcakes, resulting in a dessert that's refreshing without feeling heavy. You'll love using in-season fruit in this delicious dessert recipe. This recipe is also easy to make, allowing the busy host or hostess additional time to linger with guests after finishing the meal. You'll find that this dessert will quickly become part of your go-to summertime recipes!
Shortcake is the essence of summer. Here, mango adds a lush tropical note to the all-American favorite, making it an ideal southwestern grill menu dessert. The fruit filling can be combined and left to macerate for an hour or so, but the shortcakes should be mixed up and baked just before serving.
OccasionCasual Dinner Party
Taste and TextureCreamy, Fruity, Rich, Sweet
Type of DishDessert, Fruit
- 2 cups diced mangoes (2 large mangoes)
- 2 cups diced peaches (2 large peaches)
- 2 cups strawberry chunks (1 pint berries)
- ½ cup sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon minced lime zest
- 2½ cups unbleached all purpose flour, plus flour for the work surface
- 3 tablespoons plus 2 teaspoons sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup solid vegetable shortening, well chilled, cut into small pieces
- 7 tablespoons chilled unsalted butter, cut into small pieces
- 1 large egg
- 2/3 cup chilled buttermilk
- 1 cup whipping cream
To make the fruit filling, combine the mangoes, strawberries, peaches, sugar, lime juice, and lime zest in a large bowl. Cover and let stand at room temperature, stirring once or twice, for at least 30 minutes and up to 1½ hours.
To make the shortcake, position a rack in the upper third of the oven and preheat to 450 degrees F.
Into a large bowl, sift together the flour, 3 tablespoons of the sugar, the baking powder, and salt. Cut the vegetable shortening and butter into the dry ingredients with a vegetable cutter until bits the size of corn kernels are formed.
In a small bowl, thoroughly whisk the egg. Whisk in the buttermilk. With as few strokes as possible, stir in the buttermilk mixture until a soft, crumbly dough is formed.
Flour the work surface. Turn out the dough and gather and briefly knead it into a ball until it just holds together. Roll out the dough into a 9-by-3-inch rectangle about ¾-inch thick. Trim the edges. Cut the dough into six 3-inch squares. Transfer the squares to an ungreased, preferably insulated, baking sheet. Sprinkle the shortcakes with the remaining 2 teaspoons sugar.
Bake the shortcakes until they are puffed and golden, and the bottoms are crisp, 12 to 14 minutes.
Meanwhile, whip the cream to stiff peaks.
Let the shortcakes rest on the sheet on a rack for 2 minutes.
Split the shortcakes in half horizontally, setting a bottom half on each of 6 dessert plates. Spoon about ½ cup of the fruit mixture, juices included, over each shortcake bottom. Top each with a small dollop of the cream. Set the shortcake tops in place. Spoon the remaining fruit and juices over and around the shortoakes. Top each with a large dollop of whipped cream and serve immediately.
2000 Michael McLaughlin