Strawberry Shortcake Tacos

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    481
based on 17 ratings

A sweet "taco" shell filled with cream and strawberries; these will definitely impress at the dinner table.

recipe updated Apr 3, 2025

Ingredients

  • Butter icon
    Butter
    140 g
  • Lemon icon
    Lemon
    ½
  • Strawberries icon
    Strawberries
    100 g
  • Strawberries icon
    Strawberries
    100 g
  • All purpose flour icon
    All purpose flour
    400 g
  • Baking powder icon
    Baking powder
    4 ½ teaspoons
  • Caster sugar icon
    Caster sugar
    80 g
  • Milk icon
    Milk
    200 ml
  • Milk icon
    Milk
    as needed
  • Strawberry jam icon
    Strawberry jam
    200 g
  • Whipping cream icon
    Whipping cream
    600 ml
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Jug
  • kCook icon Lightly floured surface
  • kCook icon Food processor attachment

Step preview

  1. Pre-heat oven - 180°C
  2. Grease 2 clean baking tray lightly
  3. Create 4 forms for the tacos by rolling foil into a flattened sausage shape the length of the baking tray and approx. 2.5cm (1”) wide
  4. Attach K Beater
  5. Add all purpose flour, baking powder, caster sugar and butter to the Kenwood Bowl
  6. Mix with splashguard fitted until combined - approx 1 min, Speed 1
  7. Mix with splashguard fitted until crumbs form - approx 1 min 30 sec, Speed 2
  8. Add milk and lemon to a clean jug
  9. Pour milk mixture into Kenwood Bowl gradually while machine is running
  10. Mix with splashguard fitted until mixture comes together - approx 2 min, Speed 1
  11. Transfer dough to lightly floured surface
  12. Gently knead the dough 3 times
  13. Roll out until 1/8" (5mm) thick
  14. Cut out 12 circles using an 8cm cutter
  15. Roll each circle into an oval shape
  16. Lay 3 ovals over 1 of the taco forms
  17. Repeat laying another 3 ovals over each form on each tray
  18. Brush with milk lightly
  19. Bake until light golden - 12 min, 180°C
  20. Remove from oven and let cool
  21. Assemble the Food Processor attachment to the machine
  22. Fit the Knife Blade to the Food Processor bowl
  23. Add strawberry jam and strawberries to the Food processor attachment
  24. Attach the lid and ensure it is locked into place
  25. Blend until just combined
  26. Remove the Food Processor attachment from the machine and set aside
  27. Clean Kenwood Bowl
  28. Attach Whisk
  29. Add whipping cream to the Kenwood Bowl
  30. Whisk with splashguard fitted until soft peaks form - 3 min 30 sec, Speed 4
  31. Remove the bowl from the machine
  32. Pour purée into Kenwood Bowl carefully
  33. Gently fold the purée through the cream with a spatula to create a visible ripple of colour
  34. Spoon the strawberry cream filling into each shortcake taco shell
  35. Top with strawberries
  36. Dust with icing sugar
  37. Serve
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