8tablespoonscold unsalted buttercut into small cubes
1cup+ 2 tablespoons whole milk
2tablespoonsturbinado sugar for sprinkling over shortcakes
Strawberries
4cupsfresh strawberrieshulled and sliced
3tablespoonsgranulated sugar
1teaspoonfresh lemon juice
Mango Sauce
2mangoespeeled and the flesh cut into small cubes
1tablespoonfresh lime juice
Zest from 1 lime
Assembly
Sweetened whipped cream
Confectioners’ sugar
Instructions
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.