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homemade eggless mango shortcake cake

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Cake, Dessert, High Tea, Snack, Sweet tooth, tea time
Cuisine American
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.