Twist up the classic strawberry shortcake dessert with a taste of the tropics! Minted mango and ice cream are nestled between rich shortbread biscuits. Can be made dairy or parve. Yields 6–8 shortcakes.
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Shortcakes
In a food processor, combine flour, two tablespoons sugar, baking powder, cinnamon, and salt, and pulse. Add butter or margarine and continue to pulse until mixture is made up of pea-sized pieces. Add cream and continue to pulse until dough forms a ball.
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper.
Remove dough from food processor. On a floured surface, roll out dough to a thickness of about one inch. Using a cup or deep cookie cutter, cut out circles and place on prepared baking sheet.
Brush with egg white and sprinkle with remaining sugar. Bake until golden, about 11 to 12 minutes.
Combine mango and mint leaves. Depending on the sweetness of the mango, add a bit of sugar to taste. Let mango sit.
You can do this ahead of time and keep it in the refrigerator.
Slice shortcakes open when they are cool enough to handle.
Add a scoop of vanilla ice cream and top with mangos and top half of shortcake.
Photos by Dan Engongoro