Labor Day

Mango & Nectarine Shortcakes

with Whipped Cream

30 MIN

$13.99 4 Servings

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From the Test Kitchen

These incredible shortcakes feature a filling of sweet mango and caramelized nectarine—plus homemade whipped cream—sandwiched between crumbly biscuit cakes.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

420 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup Biscuit Mix
¼ cup Sour Cream
¼ cup Sugar
½ cup Cream
2 Nectarines
1 Mango Cheek
1 Lime
1 oz Salted Butter
1 Tbsp Light Brown Sugar

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarines. Medium dice the mango. Halve the lime; squeeze the juice into a bowl.

2 Bake the shortcakes

In a large bowl, combine the biscuit mix, sour cream, 2 tablespoons of the granulated sugar, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top each shortcake with 1 teaspoon of the remaining granulated sugar. Bake 10 to 12 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.

3 Make the filling

Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced nectarines, brown sugar, lime juice, and a pinch of salt. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the nectarines are softened. Turn off the heat and stir in the diced mango.

4 Whip the cream & serve your dish

Place the cream a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with the cooked filling and whipped cream. Complete the shortcakes with the top halves. Enjoy!