Blogging Marathon# 52: Week 2/ Day 3
Theme: Seasonal Veggies & Fruits
Dish: Shortcakes with Strawberry-Mango
For the final day of this week’s marathon, I picked juicy strawberries and mangoes as my seasonal fruits. Spring brings in so many fresh and delicious produce that is very exciting to visit the farmers market or even the grocery store. So many varieties of fresh fruits and vegetables to choose, it is sometimes overwhelming. I feel like I have to buy everything because what if they are not there the next time I come to the store.
We have been enjoying strawberries a lot this season. My daughter loves them and she’s been eating them for snack almost every day. She feels so disappointed when I tell her that we are out of strawberries. So strawberries have become a regular item on my grocery list now.
I have been planning to bake these biscuits using self rising flour for a long time. It was actually on my mega marathon list too, but I couldn’t find any good quality strawberries at that time.
These biscuits are easy to make with very few ingredients. They are flaky, slightly crunchy on the outside and soft inside. It is best to serve them the day they are made but they can be stored wrapped tightly at room temperature for couple of days or even frozen for longer time. Just reheat them in a 350°F oven for 10~12 minutes or until nicely heated through.
If you use self rising flour, then there’s no need to add salt or leaving agent to the dough. But if you don’t have it on hand, then make your own self rising flour, I included the instructions in the recipe below.
Traditionally these slightly sweet biscuits are served with macerated strawberries and whipped cream. I happened to have a ripe mango too on hand, so I added that in for a slight tropical twist.
Recipe from here: