Strawberry Shortcakes with Mango Sauce

Strawberry Shortcakes with Mango Sauce



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter cut into small cubes
  • 1 cup + 2 tablespoons whole milk
  • 2 tablespoons turbinado sugar for sprinkling over shortcakes


  • 4 cups fresh strawberries hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice

Mango Sauce

  • 2 mangoes peeled and the flesh cut into small cubes
  • 1 tablespoon fresh lime juice
  • Zest from 1 lime


  • Sweetened whipped cream
  • Confectioners’ sugar


Make the shortcakes

  • Preheat oven to 425°F.
  • In a medium bowl, whisk together flour, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the butter is pea-sized.
  • Using a large spoon, blend in the milk and stir just until a dough forms.
  • On a sheet pan covered with parchment paper, drop 6 tablespoons of dough leaving a space between each.
  • Sprinkle the 2 tablespoons of sugar over each biscuit.
  • Bake for 20-25 minutes or until biscuits are nice and brown. Cool.

Make the Strawberries

  • Combine the strawberries, sugar and lemon juice in a bowl and allow to sit in the refrigerator for one hour.

Make the Mango Sauce

  • Purée the mango cubes and lime juice in a food processor or blender until almost smooth, with only a few small pieces of mango.
  • Pour into a bowl and stir in zest.

To Assemble

  • Split each biscuit and place the bottom half onto a dessert plate.
  • Place a dollop of whipped cream, some strawberries and some mango sauce. Cover with the top half of the biscuit.
  • Dust with confectioners’ sugar through a sieve and serve at once.


Makes 6 shortcakes