Easy Mango Strawberry Shortcakes

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“It's fresh & easy to make!”

Ingredients Nutrition

  • 1 (8 ounce) container strawberries (might not use whole pack)
  • 1 ripe mango
  • 12 individual sponge cakes (2 packs of 6)
  • 1 (12 ounce) bottle whipped cream (might not use whole bottle)


  1. 1. Wash & stem strawberries. Cut them into half slices or small quarters (picture is posted). Put in container and add 5-6 tables spoons of sugar. Keep refrigirated for 10 mins (juices come out).
  2. 2. Skin and cut mango. Put in blender and make into purée adding 3 tables spoons of sugar (can add table spoon of water so it blends easy).
  3. 3. Take the sponge cakes and place mango purée inside and also putting some on the edges. Refrigerate for 10 mins (helps it soak in a little).
  4. 4. After strawberries are sweet and gave off juice place them on top of mango purée on sponge cakes.
  5. 5. Add whipped cream ( add whipped cream only when about to eat, can store in container without the whipped cream).
  6. 6. If you don't want to buy whipped cream you can easily separate white from yolk in an egg and beat the whites with sugar till whipped.

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