Mango, Peach, and Strawberry Shortcakes

• 2 cups diced mangoes (2 large mangoes)
• 2 cups diced peaches (2 large peaches)
• 2 cups strawberry chunks (1 pint berries)
• 1/2 cup sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon minced lime zest
• 2 1/2 cups unbleached all purpose flour, plus flour for the work surface
• 3 tablespoons plus 2 teaspoons sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup solid vegetable shortening, well chilled, cut into small pieces
• 7 tablespoons chilled unsalted butter, cut into small pieces
• 1 large egg
• 2/3 cup chilled buttermilk
• 1 cup whipping cream

1. To make the fruit filling, combine the mangoes, strawberries, peaches, sugar, lime juice, and lime zest in a large bowl.
2. Cover and let stand at room temperature, stirring once or twice, for at least 30 minutes and up to 1 1/2 hours.
3. To make the shortcake, position a rack in the upper third of the oven and preheat to 450F.
4. Into a large bowl, sift together the flour, 3 tablespoons of the sugar, the baking powder, and salt.
5. Cut the vegetable shortening and butter into the dry ingredients with a vegetable cutter until bits the size of corn kernels are formed.
6. In a small bowl, thoroughly whisk the egg.
7. Whisk in the buttermilk.
8. With as few strokes as possible, stir in the buttermilk mixture until a soft, crumbly dough is formed.
9. Flour the work surface.
10. Turn out the dough and gather and briefly knead it into a ball until it just holds together.
11. Roll out the dough into a 9-by-3-inch rectangle about 3/4-inch thick.
12. Trim the edges.
13. Cut the dough into six 3-inch squares.
14. Transfer the squares to an ungreased, preferably insulated, baking sheet.
15. Sprinkle the shortcakes with the remaining 2 teaspoons sugar.
16. Bake the shortcakes until they are puffed and golden, and the bottoms are crisp, 12 to 14 minutes.
17. Meanwhile, whip the cream to stiff peaks.
18. Let the shortcakes rest on the sheet on a rack for 2 minutes.
19. Split the shortcakes in half horizontally, setting a bottom half on each of 6 dessert plates.
20. Spoon about 1/2 cup of the fruit mixture, juices included, over each shortcake bottom.
21. Top each with a small dollop of the cream.
22. Set the shortcake tops in place.
23. Spoon the remaining fruit and juices over and around the shortoakes.
24. Top each with a large dollop of whipped cream and serve immediately.

mangoes, peaches, strawberry chunks, sugar, lime juice, lime zest, flour, sugar, baking powder, salt, vegetable shortening, butter, egg, chilled buttermilk, whipping cream

Taken from www.cookstr.com/recipes/mango-peach-and-strawberry-shortcakes (may not work)