Brook's Strawberry Mango Shortcake

Brook's Strawberry Mango Shortcake Recipe

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Leanne D.


This is the recipe the pastor's wife,Brooke gave me,she said it's one of their familiy's favorites.
She said she likes to season the strawberries with sugar and let them set so they become juicy,pour a teaspoon of the juice over the dollop of whipped cream on top.
Sounds good to me! My Grandmother used to make strawberry shortcake with sweetened biscuits like this,my Mother always made cake,I love it both ways!


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  • ·
    2 c all purpose flour
  • ·
    1/4 c sugar
  • ·
    1 tablespoon baking powder
  • ·
    1/2 teaspoon baking soda
  • ·
    1/2 teaspoon salt
  • ·
    1/2 c cold butter,cut into small pieces
  • ·
    1 teaspoon finely grated orange zest
  • ·
    3/4 c cold buttermilk
  • ·
    1/4 c sour cream
  • ·
    1 egg,beaten

  • ·
    1 c whipping cream
  • ·
    1/2 teaspoon orange zest
  • ·
    2 ripe mangoes,peeled and sliced
  • ·
    pint strawberries,sliced and cored
  • ·
    1/4 c sugar or to taste

How to Make Brook's Strawberry Mango Shortcake


  1. Biscuits:
    Preheat oven to 375 degrees F. Combine dry ingredients in a bowl. Cut in butter until mixture is a crumble Mix in zest. Stir in buttermilk and sour cream and mix until just incorporated.
    Turn dough onto a lightly floured surface and gently knead just until it holds together. Pat out into a 1- inch thick . With a 3-inch round cookie cutter, or a glass, cut dough into 6 rounds and place on a baking sheet. Brush tops lightly with beaten egg. Bake 18-20 minutes, until puffed and golden. When cool, cut biscuits in half and set bottom half on dessert plates. Season each fruit with zest and sugar to taste.Top with cream and fruit, then top with other half of biscuit.And a dollop of cream on top.

Printable Recipe Card

About Brook's Strawberry Mango Shortcake

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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