Strawberry Shortcake Tacos
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.
Whisk ToolSTEP 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.
Strawberry Shortcake Tacos
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.