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How to Make Strawberry and Rhubarb Shortcakes - A Step-by-Step Guide

Strawberry and Rhubarb Shortcakes are a classic spring dessert that combines the tartness of rhubarb with the sweetness of strawberries. These individual shortcakes are made with tender, flaky biscuits that are split and filled with a luscious, fruity compote, and topped with freshly whipped cream. This dessert is perfect for serving at a garden party, as a light and refreshing end to a meal, or as a sweet treat for a special occasion.

The star of this dessert is the combination of st...

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Ingredients

  • 2 cups chopped rhubarb
  • ¼ cup white sugar
  • 2 tablespoons limoncello
  • 2 teaspoons cornstarch
  • 2 cups hulled and sliced strawberries
  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold butter, cut into pieces
  • ⅔ cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon whipping cream
  • 2 teaspoons coarse sugar
  • ½ cup whipped cream, or to taste (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 shortcakes

  • Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
  • Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
  • Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
  • Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
  • Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
  • Slice biscuits in half; serve with filling and whipped cream.

    • Nutrition

    321 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 57mg
    • Sodium: 497mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Protein: 5g
    • Potassium: 231mg

    Categories

    Dessert recipes
    Baking recipes
    Fruit recipes
    American recipes
    Pastry recipes