Description
This Strawberry Rhubarb Shortcake is a spring and summer showstopper featuring tart rhubarb and sweet strawberries simmered into a luscious filling. Stacked between buttery homemade biscuits and topped with whipped cream, it’s a rustic yet elegant dessert that’s bursting with fresh flavor.
Ingredients
Units
Scale
- For the Shortcakes (Biscuits):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (or milk + 1 tsp lemon juice)
- For the Strawberry Rhubarb Filling:
- 1 1/2 cups rhubarb, chopped
- 1 1/2 cups strawberries, hulled and sliced
- 1/3 cup sugar (adjust to taste)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Filling:
- In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice.
- Cook over medium heat until soft and jammy (10–12 mins). Add cornstarch if needed to thicken. Cool completely.
- Make the Shortcakes:
- Preheat oven to 425°F (220°C). In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir just until combined.
- Turn onto a floured surface, gently pat into a ¾-inch thick disk, and cut out rounds.
- Place on baking sheet and bake 12–15 minutes until golden.
- Whip the Cream:
- Beat cream, powdered sugar, and vanilla to soft peaks. Chill until ready to use.
- Assemble Shortcakes:
- Slice shortcakes in half. Spoon fruit filling onto the bottom half, top with whipped cream, and finish with the top half of the biscuit. Garnish with extra berries if desired.
Notes
- Make the filling ahead—it’s great chilled or room temperature.
- Swap in coconut cream for a dairy-free topping.
- Add orange zest or cardamom to the biscuit dough for a flavor boost.
Nutrition
- Calories: 370 kcal
- Sugar: 18g
