Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake is a vibrant and flavorful dessert that combines the natural sweetness of ripe strawberries with the tangy punch of rhubarb, all layered over tender homemade biscuits and finished with a dollop of whipped cream. This refreshing take on the classic shortcake is a perfect celebration of spring and summer produce, delivering a balance of tart and sweet in every bite.

Why You’ll Love This Recipe

This recipe brings a delightful twist to traditional strawberry shortcake by introducing rhubarb, which offers a subtle tartness that elevates the entire dish. The biscuits are soft, buttery, and golden, making a delicious base for the juicy fruit filling. The homemade whipped cream provides a smooth, airy finish that ties all the components together beautifully. It’s an impressive yet approachable dessert perfect for entertaining or indulging in a seasonal treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Strawberry Rhubarb Filling:

  • Fresh rhubarb

  • Granulated sugar

  • Limoncello or fresh lemon juice

  • Cornstarch

  • Fresh strawberries

• For the Biscuits:

  • All-purpose flour

  • Granulated sugar

  • Baking powder

  • Baking soda

  • Kosher salt

  • Unsalted butter, cold and cut into pieces

  • Buttermilk

  • Large egg

  • Vanilla extract

  • Heavy cream

  • Turbinado sugar

• For Serving:

  • Whipped cream

Directions

1. Prepare the Filling
   In a saucepan, combine chopped rhubarb, sugar, lemon juice (or limoncello), and cornstarch. Stir to dissolve the cornstarch. Bring the mixture to a simmer over medium heat and cook for 6–8 minutes until the rhubarb softens and the mixture thickens. Remove from heat and fold in the sliced strawberries. Set aside to cool.

2. Make the Biscuits
   Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk buttermilk, egg, and vanilla extract. Add to the dry mixture and stir until just combined.
   Turn the dough out onto a floured surface and gently knead a few times. Press into a 1-inch thick rectangle and cut into rounds or squares. Place biscuits on a baking sheet, brush with heavy cream, and sprinkle with turbinado sugar. Bake for 12–14 minutes or until golden brown. Let cool on a wire rack.

3. Assemble the Shortcakes
   Slice each biscuit in half. Spoon the strawberry rhubarb filling over the bottom half, top with whipped cream, then cover with the top half of the biscuit. Serve immediately.

Servings and Timing

• Servings: Approximately 8 shortcakes

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: Around 1 hour

Variations

• Substitute other berries like blueberries or raspberries for a different flavor.

• Add a pinch of cinnamon or cardamom to the fruit filling for extra warmth.

• Use plant-based butter and coconut cream to make a dairy-free version.

• Replace biscuits with pound cake or angel food cake for a different texture.

Storage/Reheating

• Store leftover biscuits in an airtight container at room temperature for up to 2 days.

• Keep the fruit filling refrigerated in a sealed container for up to 3 days.

• Reheat biscuits in a 350°F (175°C) oven for 5 minutes before serving.

• Assemble shortcakes just before serving to prevent sogginess.

FAQs

What is rhubarb and what does it taste like?

Rhubarb is a tart, celery-like vegetable commonly used in desserts. Its sharp flavor contrasts nicely with sweet ingredients like strawberries.

Can I use frozen fruit for this recipe?

Yes, frozen strawberries and rhubarb can be used. Make sure to thaw and drain them well to avoid excess moisture.

Do I have to use limoncello?

No, fresh lemon juice is a great substitute for limoncello and will still add a bright citrus flavor.

Can I prepare the filling in advance?

Yes, the fruit filling can be made a day in advance and stored in the refrigerator.

How do I keep the biscuits from becoming soggy?

Assemble the shortcakes just before serving to ensure the biscuits remain crisp.

Can I use store-bought biscuits?

Yes, although homemade biscuits offer the best flavor and texture, store-bought can be used for convenience.

Can I make these gluten-free?

You can use a gluten-free all-purpose flour blend to make the biscuits gluten-free. Adjust liquid amounts if needed.

What’s the best way to whip cream?

Use chilled heavy cream and beat with a hand mixer or whisk until soft peaks form. For added stability, you can add a spoonful of powdered sugar.

How long does the whipped cream hold its shape?

Fresh whipped cream holds its shape for a few hours when kept cold. For longer storage, stabilize it with powdered sugar or gelatin.

Can I serve this dessert cold?

Yes, this dessert can be enjoyed cold or at room temperature, but biscuits are best when slightly warm.

Conclusion

Strawberry Rhubarb Shortcake is a refreshing and indulgent dessert that beautifully captures the flavors of the season. With its flaky homemade biscuits, sweet-tart fruit filling, and rich whipped cream, it’s sure to become a favorite for spring and summer occasions. Whether you’re hosting a gathering or simply treating yourself, this recipe offers the perfect balance of comfort and elegance.