For this month’s Baking Partner’s Challenge, Reeni of Cinnamon Spice and Everything Nice selected a dessert with berries. The shorcake unlike the butter loaded ones is made with heavy cream. It was quite easy to make. The secret of getting a flaky short cake is the dough needs to be crumbly and not soft. You just need to pat together the dough and cut out the shapes. By doing this you get a flaky crispy shortcake. Usually chilled butter is used but for this heavy cream is used. I chilled it just like butter and used it to bring together the dough. I usually prepare any challenge recipe a week before but for the past two months, I have been preparing on the day of posting. So today at 4am I was making these short breads and while Sruti was getting ready for school, I was doing the photo shoot.
In Madurai, we don’t get fresh berries. The recipe suggested using any type of berry but as I get all the berries in dried form, I asked Swathi for a substitution. And her idea was to use any fresh fruit including mangoes. When I went to meet my aunt during the weekend, she gave me a huge parcel of mangoes which came fresh from the farm. And I am enjoying delicious mangoes daily. I even used them for this short cake. And for the whipped cream, something was wrong and it didn’t whip properly. it was slighly runny but when combined with the shortcake and mangoes, it was perfect. Though eating this dessert is little hard, it tasted amazing. I loved the cripy flaky shortcake with soft cream and mangoes. Yumm is the word!!!
Recipe Source: King Arthur Flour
Makes 10 Shortcakes
For The Shortcake:
Flour/ Maida-1 3/4 cups
Corn Starch/ Corn Flour-1/4 cup
Baking Powder-1 tbs
Heavy/ Fresh Cream-1 cup
Butter -1/4 cup, melted
Mango-2 cups, diced
1. Preheat oven to 225°C.
2. In a bowl mix together flour, corn flour, salt, baking powder.
3. Add 1 cup of cream and mix until you can hold the dough together. It needs to be very crumbly.
4. On a counter, roll it into a thick disc. Pat it to clump together.
5. Using a cookie cutter, cut out shapes out of the disc. Once done, gather the remaining dough, pat it and cut.
6. Grease a baking tray with butter.
7. Dip each short cake in butter and place on the tray. Sprinkle sugar on top.
8. Bake for 15-17 minutes or until golden brown.
9. Remove from oven and allow it to cool completely.
10. Whip fresh cream with sugar until stiff peaks form.
11. While serving, slice the short cake into two, palce some whipped cream on top and some mango slices.
Mix together all the dry ingredients.
Make a crumbly dough.
Roll it into a thick disc and cut out shapes using a cookie cutter.
Dip in melted butter.
Arrange on a tray.
Keep the cream whipped and mangoes cut.
Arrange it and serve!!