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Homemade Mango Shortcake Cake (eggless recipe)

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Homemade Mango Shortcake Cake (eggless recipe)

This easy mango shortcake cake is light and airy, perfect for as a summer dessert recipe that is fresh, fruity and fluffy. The tender and soft shortcake has a delicious sugary crust, served with juicy mango chunks and a lightly whipped cream.

Why is it we only serve shortcake with strawberries? It seemed only fitting for me to make the most of mango season and serve it with fresh mango chunks macerated in a little sugar and lemon juice. The yogurt whipped cream adds a delicious sourness that is perfect with the soft and fluffy shortcake. It is such a winning dessert all around not to mention happens to be eggless and is the perfect summer dessert to bake. So I decided to bring mangos and cream & strawberry shortcake together to create this mango shortcake cake that is paired perfectly with cold cream.

This mango shortcake cake recipe is such a winner because you do not need any fancy ingredients to make this shortcake itself, a few pantry staples bring it together easily and it bakes up very fast. Think fluffy vanilla cake meets a crusty biscuit on the outside – this recipe is the best of both worlds. Not to mention you can serve the shortcake warm so there is no cooling time needed as well. It is wonderful to bake ahead though and have dessert ready to serve as needed. So let us get to it. 

homemade eggless mango shortcake cake

What is a shortcake? Why is it called a shortcake? What makes a short cake short?

These questions are debatable. Some recipes say a shortcake is only a shortcake when made with eggs, sugar, butter and flour. While other recipes say eggs re not needed at all. A shortcake is like a scone or a biscuit but more fluffy and cake like. It has a crust on the outside but very tender and light on the inside. It is called a shortcake because of the fat in it aka the shortening and that is what makes a shortcake short. There is plenty of fat in the batter and baking powder/soda which yields a very tender crumb once baked. 

What is the difference between a cake and a shortcake?

Shortcake is considered to be a drop biscuit but fluffier and sweeter. I don’t mean biscuit as in your snappy biscuits and tea I mean butter biscuits served with gravy like my brown butter biscuits. While a cake is very rich, consists of eggs, could include additional ingredients like sour cream, hot water, oil etc. and it is most often than not served with frosting or icing. 

Is shortcake the same as shortbread? Is shortcake just a biscuit?

Shortcake is nothing like shortbread. Short bread is more like a coffee biscuit that you serve at tea time. It is not fluffy and soft but more crumbly and snappy. Shortcakes are similar to the butter souther style biscuits which are cake like and very tender with a crust on the outside. 

What ingredients are needed to make mango shortcake cake?

To make the shortcake cake we need all purpose flour, corn flour, baking powder, salt, castor sugar, vanilla, almond extract, butter, whole milk, granulated sugar and cashew nuts. To make the macerated mangoes  we need fresh mango chunks, castor sugar, lemon juice. For the whipped cream we need heavy whipping cream, yogurt, icing sugar, vanilla. 

Vegan – to keep this recipe plant based you can use almond milk in place of the full fat milk and a vegetable butter to replace the regular butter. I would sugared using a neutral flavored milk and butter as we do not want to over power the flavors of the short cake. For the whipped cream you can use any plant based whipping cream option.

Gluten free – to make the dessert gluten free you can use a gluten free flour mix (cup for cup) measure. Do not use almond flour alone, it will not work. 

What equipment is needed to make mango shortcake cake?

To make the mango shortcake cake we need a large mixing bowl, rubber spatula and your hands or a pastry cutter to rub the flour and butter together. To make the macerated strawberries we need a knife, chopping board and mixing bowl. To make the whipped cream we need a mixing bowl with an electric beater, you could also use a whisk but this would take a lot more time to whip up. The shortcake cake is baked in a 9 inch round tin lined with baking paper in the oven. 

Serving this mango shortcake cake?

The best way to serve this shortcake cake is while it is still warm, and the whipped cream is chilled and the mango chunks have released plenty of juice. You can serve it with a scoop of vanilla ice cream as well. Alternatively you could just pour cold cream on top with serve it with mangoes that are not macerated. Pair it with my mango cooler and you’ve got yourself the summer tea party menu of the year. 

Storing the leftover mango shortcake cake?

I always like serving the shortcake cake separately with the cream and mangoes on the side to allow everyone to decide for themselves how heavy they like their cream and mangoes. Personally I love more cream and strawberries. But also this helps store all the components later. The shortcake cake can be wrapped in cling wrap wrap or place in a zip lock bag and store at room temperature for 2 days, alternatively in the fridge for 1 week – when ready to eat, warm it and serve. The whipped cream and macerated strawberries can be stored in individual air tight containers in the fridge for up to 2 days. 

Looking for more mango dessert recipes?

Now that we have covered how to make this mango shortcake cake recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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Homemade Mango Shortcake Cake (eggless recipe)

This easy mango shortcake cake is light and airy, perfect for as a summer dessert recipe that is fresh, fruity and fluffy. The tender and soft shortcake has a delicious sugary crust, served with juicy mango chunks and a lightly whipped cream.
Course Breakfast, Brunch, Cake, Dessert, High Tea, Snack, Sweet tooth, tea time
Cuisine American
Keyword Alphonso Mango, Dessert, Eggless, Eggless baking, Eggless cake, Eggless recipe, Homemade, Homemade shortcake, macerated mangoes, Mango, mango chunks, mango dessert, Mango shortcake, shortcake, shortcakes, Stablized whipped cream, Summer, summer baking, summer desserts, summer recipes, Vanilla cake, Whipped cream
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 people

Equipment

  • Mixing bowls
  • Pastry cutter/your hands
  • Rubber spatula
  • 6 inch round tin
  • Baking paper
  • Electric beater/whisk (for the whipped cream)
  • Knife
  • Chopping board

Ingredients

For the shortcake -

  • 1 cups all purpose flour
  • 2 tsp corn flour
  • 1/2 tbsp baking powder
  • Pinch of salt
  • 1/2 cup castor sugar
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1/4 cup butter cold and cubed
  • 1/2 cup milk
  • 3 tbsp granulated sugar Demerara is a good option for the top
  • 3 tbsp cashew nuts chopped for the top

For the mangoes -

  • 2 cups fresh mango chunks
  • 1 tbsp castor sugar
  • 1 tbsp lemon juice

For the whipped cream -

  • 1/2 cup whipping cream
  • 3 tbsp yogurt
  • 2 tsp vanilla
  • 1 tbsp powdered sugar

Instructions

To make the macerated mangoes -

  • In a mixing bowl add the mangoes, castor sugar, lemon juice and stir together until combined.

To make the whipped cream -

  • Beat the whipped cream, vanilla, sugar until stiff peaks. Add the yogurt and beat again until combined. Place in the fridge to chill.

To make the shortcake -

  • Preheat the oven to 350 deg F, line a 6 inch round tin with baking spray and baking paper, set aside.
  • In a large mixing bowl add the flour, corn flour, baking powder, salt, castor sugar, stir to evenly distribute. Add the cold butter and and rub into the flour using your index finger and thumb. You could use a pastry cutter as well. The mixture should resembles damp sand and should clump together - that means its done.
  • Pour in the milk, vanilla, almond extract and stir together until the batter is just combined and there are no dry pockets of flour.
  • Transfer to the baking tin, level it out with a spoon and top with the granulated sugar and cashew nuts.
  • Bake for 25-28 minutes or until a tooth pick inserted into the center comes out clean. Let it cool for a few minutes before removing from the tin.

Serving -

  • Slice the shortcake cake, dollop with the yogurt whipped cream and macerated mango chunks.

Notes

  • Over mixing the batter will make the short dense once baked.
  • Do not over bake this shortcake or else it will dry out.
  • Serve the shortcake warm with the cream and strawberry chilled for the best combination of textures and flavors.

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