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  2. Recipes
  3. Strawberry Shortcake Tacos

Strawberry Shortcake Tacos

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 12

400 g plain flour
4.5 tsp. baking powder
80 g caster sugar
140 g butter, Cut the butter into cubes and keep cold.
200 ml milk, Combine the milk and lemon juice in a jug.
0.5  lemon, juiced
  milk, as needed


200 g strawberry jam
100 g strawberries
600 ml whipping cream


100 g strawberries, roughly chopped
  icing sugar, as needed


Instructions

STEP 1/4

Preheat an oven to 180ºC.

Lightly grease the baking trays.

Create four forms for the tacos by rolling tinfoil into a flattened sausage shape the length of the baking tray and approx. 1 inch wide. Place two of these onto each baking tray.

Fit the K Beater to the machine.

STEP 2/4

Add the first 4 items of Ingredients 1 (flour, baking powder, sugar, butter) into the 5L Mixer bowl.

Attach the Mixer bowl to the machine.

Mix on speed 1 for about 1 minute until combined.

Mix on speed 2 for about 1 minute 30 seconds until mixture resembled breadcrumbs.

With the machine running, gradually pour the milk and lemon mixture into the Mixer bowl.

Mix on speed 1 for about 2 minutes until the mixture almost comes togeteher.

Transfer dough to a lightly floured worksurface.

Gently knead the dough 3 times.

Roll the dough out until 5 mm thick.

Cut out 12 circles using an 8 cm cutter.

Roll each circle into an oval shape, approx. 13 cm long, 10 cm wide and 2 mm thick.

Lay the first 3 ovals over the prepared taco form, with a gap between each one, followed by the next three on the second form.

STEP 3/4

Assemble the Food Processor attachment to the machine.

Fit the Knife Blade to the Food Processor bowl.

Add the first 2 items of Ingredients 2 (strawberry jam, strawberries) into the Food Processor bowl.

Attach the lid and ensure it is locked into place.

Blitz on speed 3 until combined, with a little texture remaining.

Attach the 7L Mixer bowl to the machine, fit the Whisk Tool.

Add the third item of Ingredients 2 (whipping cream) into the Mixer bowl, fit the splash guard.

Mix on speed 4 for 3 minutes, 30 seconds until thickened and soft peaks form.

Carefully transfer the strawberry purée from the Food Processor bowl to the Mixer bowl.

Gently fold the strawberry mixture through the cream with a spatula to create a visible ripple of colour - stop before fully combined.

Whisk Tool
STEP 4/4

Spoon the strawberry cream filling into the shortcake taco shells.

Top with the first item of Ingredients 3 (strawberries).

Dust with the last item of Ingredients 3 (icing sugar).

Serve.

  1. Back to homepage
  2. Recipes
  3. Strawberry Shortcake Tacos

Strawberry Shortcake Tacos

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum
Servings:12
Makes:12

Ingredients


400 g plain flour
4.5 tsp. baking powder
80 g caster sugar
140 g butter, Cut the butter into cubes and keep cold.
200 ml milk, Combine the milk and lemon juice in a jug.
0.5  lemon, juiced
  milk, as needed


200 g strawberry jam
100 g strawberries
600 ml whipping cream


100 g strawberries, roughly chopped
  icing sugar, as needed

Instructions

STEP 1/4

Preheat an oven to 180ºC.

Lightly grease the baking trays.

Create four forms for the tacos by rolling tinfoil into a flattened sausage shape the length of the baking tray and approx. 1 inch wide. Place two of these onto each baking tray.

Fit the K Beater to the machine.

STEP 2/4

Add the first 4 items of Ingredients 1 (flour, baking powder, sugar, butter) into the 5L Mixer bowl.

Attach the Mixer bowl to the machine.

Mix on speed 1 for about 1 minute until combined.

Mix on speed 2 for about 1 minute 30 seconds until mixture resembled breadcrumbs.

With the machine running, gradually pour the milk and lemon mixture into the Mixer bowl.

Mix on speed 1 for about 2 minutes until the mixture almost comes togeteher.

Transfer dough to a lightly floured worksurface.

Gently knead the dough 3 times.

Roll the dough out until 5 mm thick.

Cut out 12 circles using an 8 cm cutter.

Roll each circle into an oval shape, approx. 13 cm long, 10 cm wide and 2 mm thick.

Lay the first 3 ovals over the prepared taco form, with a gap between each one, followed by the next three on the second form.

STEP 3/4

Assemble the Food Processor attachment to the machine.

Fit the Knife Blade to the Food Processor bowl.

Add the first 2 items of Ingredients 2 (strawberry jam, strawberries) into the Food Processor bowl.

Attach the lid and ensure it is locked into place.

Blitz on speed 3 until combined, with a little texture remaining.

Attach the 7L Mixer bowl to the machine, fit the Whisk Tool.

Add the third item of Ingredients 2 (whipping cream) into the Mixer bowl, fit the splash guard.

Mix on speed 4 for 3 minutes, 30 seconds until thickened and soft peaks form.

Carefully transfer the strawberry purée from the Food Processor bowl to the Mixer bowl.

Gently fold the strawberry mixture through the cream with a spatula to create a visible ripple of colour - stop before fully combined.

STEP 4/4

Spoon the strawberry cream filling into the shortcake taco shells.

Top with the first item of Ingredients 3 (strawberries).

Dust with the last item of Ingredients 3 (icing sugar).

Serve.

Notes