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Strawberry-Mango Shortcakes with Basil Syrup


Strawberry-Mango Shortcakes with Basil Syrup Recipe

Ingredients:
  • 2 pints (8 to 10 ounces/225 to 280 grams) strawberries, hulled and sliced horizontally to yield about 4 cups
  • ¼ to ½ cup (1 1/3 to 3½ ounces/50 to 100 grams) granulated sugar, depending on sweetness of fruit
  • ¼ cup fresh basil leaves, cut into chiffonade (fine strips)
  • 3 medium (about 7 ounces/200 grams each) or 2 large (about 1 pound/455 grams each) ripe mangoes
  • 1 cup (4½ ounces/130 grams) all-purpose flour
  • 1 cup (4 ounces/115 grams) cake flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 ounces (1 stick/115 grams) cold unsalted butter, cut into 10 slices
  • 2/3 to ¾ cup (5½ to 6 fl ounces/165 to 180 ml) cold whole milk
  • 2 tablespoons sanding or granulated sugar
  • 2 cups (16 fl ounces/480 ml) heavy cream
  • 1 cup (8 ounces/225 grams) creme fraiche
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • Powdered sugar For decoration
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 622kcal (31%)
Total Fat 41g (63%)
Saturated Fat 25g (125%)
Cholesterol 130mg (43%)
Total Carbohydrate 61g
Dietary Fiber 4g
Sugars 32g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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