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Tropical Mango Shortcake With Fresh Whipped Cream

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{This is part of a compensated campaign with the J.M. Smucker Company. As a member of their Celebration Starters program, I receive product samples and compensation}

Our recent Springtime warm-up has us counting down the days to summer where the days are longer, the nights are warmer, and the pace is overall slower. My time in the kitchen during the Fall and Winter months is very purposeful with the goal of creating memories and celebrating traditions. Spring and Summer offer more opportunities to be creative, particularly since these warmer months result in an abundance of more tropical fruits like mangoes.

Pillsbury Spring Product Line

Pillsbury recently introduced their Spring and Summer line of baking products, and inspired by their latest Tropical Mango Flavored Premium Cake Mix, I decided to take a tropical twist on the traditional Strawberry Shortcake. The history of the dessert is interesting and wholeheartedly American.  In the US, strawberry shortcake parties were held as celebrations of the summer fruit harvest, still often upheld today on June 14th, deemed Strawberry Shortcake Day. Traditionally, shortcakes were sweet cakes or biscuits although sponge cakes have been used out of preference or convenience. The dessert is typically made by combining strawberries with sugar until soft, and then placed on the bottom half of the biscuit with whipped cream.

Mango Shortcakes

 

In this Tropical Mango Shortcake Recipe, I simply replaced the strawberries with mangos and used Pillsbury’s Tropical Mango Flavored Premium Cake Mix to create my “shortcakes.”

Mango Shortcake Ingredients

Along with a box of Pillsbury’s latest tropical cake mix and a mango (or 2), you’ll want to make your whipped cream from scratch (I promise that it is worth it!). Here is my recipe for Tropical Mango Shortcakes!

Tropical Mango Shortcakes
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Tropical Mango Shortcake With Fresh Whipped Cream
Ingredients
For the cake:
  • 1 box of Pillsbury Tropical Mango Flavored Premium Cake Mix
  • 3 eggs
  • 1/3 cup oil
  • 1 cup water
For the whipped cream:
  • 1 cup heavy whipping cream
  • 1-2 tbs powdered sugar depending on how sweet you like the cream
  • 1 tsp vanilla extract
For shortcakes:
  • 1 Mango cubed
Instructions
For the cake:
  1. Preheat oven to 350 F
  2. Prepare cupcake pan with nonstick cooking spray (I use Coconut Spray Oil)
  3. Combine cake mix, eggs, oil and water with a blender at medium speed for 2 minutes
  4. Bake at 350 for 20 minutes, or until a toothpick inserted comes out clean
For the whipped cream:
  1. Using an electric mixer or a stand-up, beat until stiff peaks form
  2. Refrigerate until ready to use
To assemble shortcakes:
  1. Slice cupcakes in half
  2. Place approximately 1 tablespoon of fresh whipped cream on the bottom half
  3. Top with cubed mangos
  4. Place the top half of the cupcake on top of the mangos and whipped cream
  5. Serve immediately

These Mango Shortcakes are incredibly easy to put together and they taste incredible! The combination of the sweetness of the cream with the cubed fresh mangos was perfect, but for a sweeter dessert you could easily combine the cubed mangos with sugar to release its juices.

Mango Shortcake

I prefer this recipe for occasions when I’m looking for a dessert that is quick and easy to prepare but still looks and tastes homemade. For additional Mango-inspired recipes, visit Celebrate More. I also encourage you to check out these inspired recipes:

Tropical Mango Gooey Butter Cake

Tropical Mango Coconut Cookie Bars

Toasted Coconut Mango Cupcakes

Caryn Bailey
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