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.
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.
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.
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).