Mango Shortcake with Protein Cream Cheese Frosting

Mango Shortcake with Protein Cream Cheese Frosting

Mango Shortcake with Protein Cream Cheese Frosting using HealthFarm Gourmet Vanilla Hydro Pure protein powder

Hydro Pure Hydrolysed Whey Protein Isolate Recipe:

Ingredients for the Shortcake:

1. 2 and 3/4th cup all purpose flour

2. ¼ cup granulated sugar

3. 4 teaspoon baking powder

4. ½ teaspoon baking soda

5. 1 teaspoon salt

6. 3/4th cup unsalted butter

7. 1 cup cold buttermilk

Method for the Shortcake:

1. Preheat the oven to 200 degrees. Mix the flour, granulated sugar, baking powder, baking soda and salt, together in a large bowl. Whisk until well combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter.

2. Pour buttermilk on top, fold everything together until it begins to come together. Do not overwork the dough.

3. Pour the dough and any dough crumbles onto a floured work surfec and gently bring together. Using a floured rolling pin, flatten into a 3/4th inch thick rectangle from all sides.

4. Cut the dough in your desired shape and brush it off with 2 tablespoons heavy cream or buttermilk. Bake for 18-20 mins until golden brown. Ingredients for the Protein Cream Cheese Frosting: 1. ½ cup whipping cream 2. 1/3 cup cream cheese 3. ¼ cup HF’s Gourmet Vanilla Hydro Pure protein powder

Method for the Frosting: Combine together the whipping cream, cream cheese and protein powder and mix it well together using a whisk until the texture is creamy and thick

Assembly: Cut the baked biscuit in half, layer with protein cream cheese frosting, generously top it with your favorite seasonal fruit: I topped it off with mango chunks! Enjoy fresh and hot!

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