Summer is the perfect time to indulge in shortcake desserts topped with fresh whipped cream. Classic options include Strawberry Shortcake, Peach Melba Shortcake, and Blueberry Lemon Shortcake. For a unique twist, try Raspberry Coconut or Fig and Honey Shortcake. Invigorating choices like Watermelon Shortcake and Tropical Mango and Passionfruit Shortcake are also delightful. Mixed Berry Shortcake Parfaits and Cherries Jubilee Shortcake add even more variety. Explore these recipes to discover the joy of seasonal flavors.
Classic Strawberry Shortcake
Classic Strawberry Shortcake is a timeless dessert that perfectly captures the essence of summer with its fresh strawberries, fluffy whipped cream, and tender cake. Ideal for gatherings, birthday celebrations, or simply a sweet treat on a warm day, this dish is sure to impress family and friends.
With a preparation time of about 30 minutes and an additional time for cooling the shortcakes, this dessert offers a delightful experience without too much fuss.
Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for the shortcakes)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Extra sugar for topping (optional)
Instructions:
- In a medium bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Toss to coat the strawberries, cover, and set aside to macerate for about 15 minutes, allowing the juices to release.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream and vanilla extract, then add to the flour mixture. Stir until just combined; do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick circle, and use a biscuit cutter to cut out shortcakes. Place them on the prepared baking sheet.
- Bake in the preheated oven for about 12-15 minutes, or until golden brown. Remove from the oven and let cool for a few minutes, then transfer to a wire rack to cool completely.
- To serve, slice the shortcakes in half and layer them with a generous portion of the macerated strawberries and whipped cream. Replace the top and add more whipped cream and strawberries as desired.
Variations and Tips:
- For added flavor, consider infusing the whipped cream with a touch of almond extract or a small amount of citrus zest.
- You can make the shortcakes ahead of time and store them in an airtight container for up to 2 days before assembly.
- For a twist on this classic, try using other berries like raspberries or blueberries, or even a mix for a berry medley shortcake.
- Garnish your finished dessert with fresh mint leaves for a touch of color and aroma.
Peach Melba Shortcake
Peach Melba Shortcake is a delightful summer dessert that combines the sweetness of ripe peaches with the creaminess of vanilla ice cream, all topped with a raspberry sauce.
This invigorating treat is perfect for gatherings, barbecues, or just to indulge in on a warm day. With a preparation time of about 30 minutes, it’s an easy yet impressive dish to whip up for family and friends.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 3-4 ripe peaches, sliced
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Vanilla ice cream (for serving)
- Fresh mint leaves (for garnish, optional)
Cooking Steps
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Slowly pour in the heavy cream and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1-inch thick.
- Cut the dough into rounds using a biscuit cutter or a glass, and place them on the prepared baking sheet.
- Bake for about 15-20 minutes, or until the shortcakes are golden brown. Remove from oven and let cool slightly.
- While the shortcakes are baking, prepare the peach filling. In a bowl, combine the sliced peaches and raspberry sauce (to make the sauce, gently mash the raspberries with powdered sugar and vanilla extract until combined).
- To assemble, slice the shortcakes in half, layer with peaches and raspberry sauce, and top with a scoop of vanilla ice cream.
- Garnish with fresh mint leaves if desired, and serve immediately.
Variations and Tips
- For an extra touch, you can grill the peaches for a smoky flavor that pairs beautifully with the cream.
- Substitute the peaches with other seasonal fruits like strawberries or blueberries for a different flavor profile.
- If you prefer a healthier option, consider using Greek yogurt instead of ice cream.
- To make the dessert ahead of time, prepare the raspberry sauce and bake the shortcakes in advance, storing them in an airtight container until ready to serve.
Blueberry Lemon Shortcake
Blueberry Lemon Shortcake is a delightful summer dessert that perfectly balances the tartness of fresh blueberries with the invigorating zest of lemon. This light and fluffy treat is ideal for warm-weather gatherings, picnics, or simply as a sweet end to your day. With a preparation time of about 30 minutes and a chilling time of 1 hour, you’ll have a stunning dessert that’s sure to impress family and friends.
Ingredients:
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar (for blueberries)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar (for shortcakes)
- 6 tablespoons cold unsalted butter, cubed
- 1 cup heavy cream, plus more for serving
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar (for dusting, optional)
Cooking Steps:
- Prepare the Blueberries: In a medium bowl, combine the fresh blueberries, lemon juice, and 1 tablespoon of sugar. Toss gently to coat the blueberries and set aside to macerate for about 15 minutes.
- Make the Shortcake Dough: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, salt, and 1/4 cup of sugar.
- Incorporate Butter: Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Pour in the heavy cream, vanilla extract, and lemon zest. Mix until just combined, being careful not to overwork the dough.
- Form Shortcakes: On a lightly floured surface, turn the dough out and gently knead it a few times. Pat it into a 1-inch thick rectangle. Cut out circles with a biscuit cutter or a glass.
- Bake: Place the shortcakes on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and let them cool slightly.
- Assemble the Shortcake: Slice the warm shortcakes in half, spoon some of the macerated blueberries onto the bottom half, add a dollop of whipped cream or additional heavy cream, then place the top half back on. Finish with more blueberries and a dusting of powdered sugar if desired.
- Serve: Enjoy your Blueberry Lemon Shortcake immediately, or refrigerate for up to an hour before serving for a chilled dessert.
Variations & Tips:
- Fruity Alternatives: Swap out blueberries for strawberries, raspberries, or peaches, depending on your preference and seasonal availability.
- Make it Lighter: Substitute part of the heavy cream with Greek yogurt or whipped coconut cream for a lighter version.
- Flavor Boost: Enhance the flavor even more by adding a splash of amaretto or a pinch of cinnamon to the blueberries.
- Presentation: For an elegant touch, serve individual mini shortcakes in mason jars layered with blueberries and cream.
Enjoy this invigorating and zesty dessert as a perfect way to celebrate summer!
Raspberry Coconut Shortcake
Raspberry Coconut Shortcake is a delightful summer dessert that combines the bright tartness of fresh raspberries with the tropical flair of coconut. This dish is perfect for family gatherings, picnics, or a light sweet treat after dinner.
With a prep time of about 20 minutes and a total time of 50 minutes, this shortcake is both quick and easy to prepare, making it suitable for both beginner bakers and seasoned chefs looking for a revitalizing dessert.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsweetened shredded coconut
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/4 cup powdered sugar (for garnish)
- Whipped cream, for serving (optional)
- Toasted coconut flakes, for garnish (optional)
Cooking Steps
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the dough: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the shredded coconut and stir to combine. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined, being careful not to overmix.
- Form the shortcakes: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough to about 1-inch thickness. Cut out shortcakes using a floured biscuit cutter or glass and place them on the prepared baking sheet. You should have about 6 shortcakes.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the tops are lightly golden. Remove from the oven and let cool slightly.
- Prepare the raspberries: While the shortcakes are cooling, mix the fresh raspberries with powdered sugar in a bowl and let them sit for about 10 minutes to release their juices.
- Assemble the dessert: Cut each shortcake in half horizontally. Spoon a generous amount of the raspberry mixture onto the bottom half of each shortcake, add a dollop of whipped cream if desired, and then top with the other half of the shortcake.
- Garnish and serve: Sprinkle with additional powdered sugar and toasted coconut flakes, if using, before serving.
Variations and Tips
- Fruit Alternatives: Swap out the raspberries for strawberries, blueberries, or a mixed berry medley for different flavors.
- Coconut Milk: For an extra coconut flavor, replace the buttermilk with coconut milk or use a mixture of coconut cream and milk.
- Sweetness Level: Adjust the amount of sugar in the raspberry mixture based on the tartness of the berries. You can omit powdered sugar if you prefer a less sweet dessert.
- Make Ahead: The shortcakes can be made a day in advance and stored in an airtight container. Assemble the dessert just before serving to maintain freshness.
- Creative Toppings: Experiment with other toppings like chocolate sauce, lemon curd, or nuts for added texture and flavor.
Mixed Berry Shortcake Parfaits
Mixed Berry Shortcake Parfaits are a delightful and visually appealing dessert, perfect for summer gatherings or a light after-dinner treat. This no-bake dessert features layers of fluffy whipped cream, tender biscuit pieces, and a medley of mixed berries that combine to create a fresh and satisfying sweet.
Ideal for serving at brunch, picnics, or family gatherings, these parfaits can be made in about 20 minutes, making them a quick and easy choice for any occasion.
Ingredients:
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1 tablespoon sugar (optional, for macerating berries)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 shortcake biscuits (store-bought or homemade)
- Fresh mint leaves (for garnish, optional)
Instructions:
- In a medium bowl, combine the mixed berries with the optional tablespoon of sugar. Gently toss to coat and let them sit for about 10 minutes to macerate, which will enhance their natural sweetness.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- If using homemade shortcakes, slice them into bite-sized pieces. If using store-bought, crumble them into texture-appropriate pieces.
- To assemble the parfaits, begin layering in individual serving glasses: Start with a layer of the biscuit pieces, then add a layer of macerated berries, followed by a generous layer of whipped cream.
- Repeat the layers until you reach the top of the glass.
- Finish with a dollop of whipped cream and a few whole berries on top for garnish. Add a sprig of fresh mint if desired.
Variations & Tips:
- Experiment with different berry combinations based on seasonal availability; peaches, cherries, or other fruits can also be used.
- For a gluten-free version, substitute the shortcake biscuits with gluten-free cookies or pound cake.
- To enhance flavor, consider adding a splash of lemon juice or a hint of almond extract to the whipped cream.
- Prepare the components (berries, whipped cream, and biscuit pieces) in advance and assemble just before serving for the best texture.
- These parfaits can be made in jars for easy transport to picnics or outdoor events.
Pineapple Upside-Down Shortcake
Pineapple Upside-Down Shortcake is a delightful twist on the classic cake, combining the tropical sweetness of pineapple with the light, fluffy texture of a shortcake. This dessert is perfect for summer gatherings, barbecues, or even just a sweet family treat. The preparation time is approximately 30 minutes, with an additional 30 minutes required for baking, making it a quick yet impressive option for both novice and experienced bakers.
Ingredients:
- 1 can (20 oz) sliced pineapple in syrup, drained
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Whipped cream (for serving)
- Maraschino cherries (optional, for garnish)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the butter in the oven. Once melted, remove the pan and sprinkle the brown sugar evenly over the melted butter. Arrange the drained pineapple slices on top of the sugar mixture, creating a decorative pattern. If desired, place a maraschino cherry in the center of each pineapple slice.
- In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the granulated sugar, milk, egg, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Pour the batter over the pineapple slices in the cake pan, spreading it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the pan. Run a knife around the edges, then carefully invert the cake onto a serving plate.
- Allow the cake to cool slightly before serving with a generous dollop of whipped cream.
Variations and Tips:
- For a fun twist, try adding shredded coconut or chopped pecans to the batter for added flavor and texture.
- To elevate the dish, use fresh pineapple instead of canned for a more vibrant taste.
- Consider adding a splash of rum to the batter for a tropical flair.
- Serve with crushed pineapple or a pineapple sauce for a more intense pineapple flavor.
- This dessert pairs wonderfully with vanilla ice cream for those looking for a decadent touch.
Blackberry Mint Shortcake
Blackberry Mint Shortcake is a revitalizing dessert that perfectly captures the essence of summer with its vibrant flavors and delightful textures. This dish features tender shortcake topped with juicy blackberries and a hint of invigorating mint, making it an ideal treat for gatherings, picnics, or a cozy family dessert.
Preparation time is approximately 30 minutes, followed by chilling time, allowing the flavors to meld beautifully.
Ingredients:
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh mint leaves, finely chopped
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for shortcakes)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish
- Whipped cream for serving (optional)
Cooking Steps:
- In a medium bowl, combine the blackberries, 1/4 cup sugar, and chopped mint leaves. Gently toss to coat the blackberries. Allow the mixture to sit for about 10-15 minutes so the berries release their juices.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it just a couple of times until it comes together. Pat out to about 1-inch thickness.
- Use a round cutter to cut out shortcakes and place them on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
- Remove from the oven and let cool slightly.
- To assemble, split each shortcake in half. Spoon some of the blackberry mixture onto the bottom half, and top with the other half of the shortcake. You may add whipped cream on top if desired.
- Garnish with additional mint leaves and serve immediately.
Variations and Tips:
- Try substituting blackberries with other berries such as strawberries, raspberries, or blueberries for a different flavor.
- For a bit of zing, add a teaspoon of lemon zest to the blackberry mixture.
- To make it gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- This shortcake can be prepared a few hours in advance; simply store the shortcakes and blackberry mixture separately until ready to serve.
Fig and Honey Shortcake
Fig and Honey Shortcake is a delightful, summery dessert that features the sweet and earthy flavors of fresh figs complemented by the natural sweetness of honey. This dish is perfect for gatherings, picnics, or simply as a light treat to enjoy after dinner.
With a preparation time of only 30 minutes, it offers a quick yet sophisticated way to enjoy seasonal fruit, making it ideal for anyone who loves to indulge in fresh, seasonal desserts.
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus more for brushing
- 1 cup fresh figs, quartered
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon vanilla extract
- Whipped cream (for serving)
- Fresh mint leaves (for garnish, optional)
Cooking Steps:
1. Prepare the Shortcake: In a large mixing bowl, combine flour, sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
2. Add the Cream: Pour in the heavy cream and stir just until the dough comes together. Avoid over-mixing.
3. Shape the Dough: Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.
Cut into squares or circles using a cookie cutter. Place on a baking sheet lined with parchment paper.
4. Bake: Brush the tops lightly with cream and Bake in a preheated 400°F (200°C) oven for about 15-20 minutes, or until golden brown.
5. Prepare the Fig Mixture****: While the shortcakes are baking, toss the quartered figs with honey and vanilla extract in a mixing bowl.
Let them sit for 10 minutes to release their juices.
6. Assemble: Once the shortcakes are baked and cooled slightly, slice them in half.
Spoon the fig mixture on the bottom half, add a generous dollop of whipped cream, and place the top half back on.
7. Serve: Drizzle with additional honey, garnish with mint leaves if desired, and Serve immediately.
Variations and Tips:
- For a more intense flavor, consider grilling or roasting the figs before adding them to the shortcake.
- Substitute other seasonal fruits like strawberries or peaches for figs.
- To make the dessert dairy-free, use coconut cream instead of heavy cream and a dairy-free butter alternative.
- If you have any leftovers, store the shortcakes and fig mixture separately to prevent sogginess and assemble just before serving.
Watermelon Shortcake
Watermelon shortcake is an invigorating twist on the traditional dessert, perfect for summer gatherings, picnics, or simply enjoying a sweet treat on a hot day.
This light and fruity dish showcases juicy, ripe watermelon paired with layers of fluffy whipped cream and delightful toppings, making it an ideal dessert for anyone seeking a unique and hydrating dessert option. The preparation time for this quick and easy recipe is about 30 minutes, plus time for chilling if desired.
Ingredients
- 1 large seedless watermelon
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries (strawberries, blueberries, or raspberries) for topping
- Mint leaves for garnish (optional)
- Biscuit or sponge cake layers (optional)
Cooking Steps
- Prepare the Watermelon: Slice the watermelon into 1-inch thick rounds. Remove the rind and, if desired, cut the fruit into cake-like wedges or rounds to create the “cakes.”
- Make the Whipped Cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form.
- Assemble the Shortcake: Place one watermelon slice on a serving plate as the base. Spread a generous layer of whipped cream on top of the watermelon slice. If using biscuits or sponge cake, place a layer of them atop the whipped cream for added texture.
- Repeat Layers: Repeat the layering process with additional watermelon and whipped cream, stacking them as desired to create a shortcake tower.
- Top and Garnish: Finish with a dollop of whipped cream on the top layer and sprinkle fresh berries around the cake. Add mint leaves for garnish if desired.
- Chill (Optional): For an extra invigorating treat, chill the assembled watermelon shortcake in the refrigerator for 30 minutes before serving.
Variations and Tips
- Flavored Cream: For added flavor, try mixing in some lemon or lime zest into the whipped cream for a citrusy kick.
- Add Texture: Incorporate layers of crumbled cookies or graham crackers between the watermelon and cream for added crunch.
- Make It a Layer Cake: Use smaller rounds of watermelon to create a layered cake appearance with multiple tiers.
- Serving Size: Adjust the number of watermelon slices according to the number of servings needed.
Enjoy this delightful and healthy watermelon shortcake as a light dessert that celebrates the flavors of summer!
Cherries Jubilee Shortcake
Cherries Jubilee Shortcake is a delightful summer dessert that combines the sweetness of ripe cherries with the buttery softness of shortcake. This dish is perfect for family gatherings, barbecues, or any outdoor summer celebration, appealing to both kids and adults alike.
With a total preparation time of about 30 minutes, it offers a quick yet impressive sweet treat for any occasion.
Ingredients:
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 2 tablespoons cherry brandy (optional)
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar (for shortcake)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and diced
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Whipped cream for serving
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a medium saucepan, combine the pitted cherries, 1/4 cup granulated sugar, cherry brandy (if using), and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the cherries are soft and the mixture begins to thicken. Remove from heat and set aside.
- Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, 1/4 cup sugar, baking powder, and salt. Mix well.
- Add the diced cold butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract until just combined. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead for a few seconds until it comes together. Pat the dough into a round shape about 1 inch thick.
- Cut the shortcake into rounds using a biscuit cutter or a glass and place them on a baking sheet lined with parchment paper.
- Bake the shortcakes in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.
- To serve, split the shortcakes in half. Spoon warm cherries and their sauce over the bottom half, add a generous dollop of whipped cream, and top with the other half of the shortcake. Garnish with fresh mint leaves if desired.
Variations and Tips:
- For added flavor, consider adding a splash of almond extract to the shortcake dough.
- Substitute cherries with other seasonal fruits such as strawberries or peaches for a different twist on the classic.
- Ascertain the cherries are at peak ripeness for the best flavor and texture.
- This dessert can be made ahead of time; simply reheat the cherry mixture before serving for a warm topping.
- Serve with vanilla bean ice cream for a decadent touch!
Tropical Mango and Passionfruit Shortcake
The Tropical Mango and Passionfruit Shortcake is a vibrant and reinvigorating dessert perfect for summer gatherings, barbecues, or simply a sweet treat after a meal.
Combining the sweetness of ripe mango with the tangy and aromatic flavor of passionfruit, this dish brings a tropical flair to the classic shortcake. With a preparation time of about 30 minutes and a chilling time of 1 hour, this dessert is both quick to make and delightful to enjoy.
Ingredients:
- 2 ripe mangoes, peeled and diced
- 6 passionfruits, halved and pulp scooped out
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk (for brushing)
- Fresh mint leaves (for garnish)
Cooking Steps:
1. Prepare the Fruit: In a medium bowl, combine the diced mangoes with the passionfruit pulp. Set aside to allow the flavors to meld.
2. Make the Shortcake: Preheat the oven to 400°F (200°C).
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Combine Wet and Dry Ingredients: In a separate bowl, whisk together the heavy cream and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until just combined. Do not overmix.
4. Shape the Shortcakes: Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Pat it into a 1-inch thick rectangle and cut it into rounds using a biscuit cutter. Place the rounds onto a baking sheet lined with parchment paper.
5. Bake the Shortcakes: Brush the tops of the shortcakes with milk to give them a golden color. Bake in the preheated oven for 15-20 minutes or until they are lightly browned.
Remove from the oven and allow to cool.
6. Assemble the Dessert: Once the shortcakes are cool, slice each in half horizontally. Spoon a generous amount of the mango and passionfruit mixture onto the bottom half and replace the top. Garnish with fresh mint leaves.
7. Chill and Serve: If desired, you can refrigerate the assembled shortcakes for 30 minutes to let the flavors intensify before serving.
Variations and Tips:
- Fruit Options: Feel free to replace mango and passionfruit with other fruits such as strawberries, blueberries, or peaches for a different flavor profile.
- Cream Substitute: For a lighter option, you can use whipped coconut cream instead of heavy cream.
- Additions: Incorporate a splash of lime juice into the fruit mixture for an extra zing.
- Make Ahead: You can prepare the shortcakes in advance and store them in an airtight container for up to 2 days before assembling. Keep the fruit mixture in the fridge until ready to serve.
- Presentation: Serve with a scoop of vanilla ice cream or whipped cream on the side for an extra indulgence.
Enjoy your Tropical Mango and Passionfruit Shortcake as a delightful taste of summer!
