Description
A bright and juicy Strawberry Rhubarb Shortcake layered with tender buttery biscuits, sweet tart fruit compote, and soft whipped cream. The perfect balance of fresh, creamy, and crumbly in every bite.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 cup heavy cream for whipping
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine strawberries, rhubarb, 1/2 cup granulated sugar, cornstarch, and lemon juice. Cook for 8 to 10 minutes until thickened. Remove from heat and let cool.
- In a large mixing bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in 3/4 cup heavy cream just until the dough comes together. Do not overmix.
- Pat the dough into a thick round and cut into biscuit circles. Place on the prepared baking sheet.
- Bake for 15 to 18 minutes until golden brown. Let cool slightly.
- In a separate bowl, whip 1 cup heavy cream with powdered sugar until soft peaks form.
- Split each biscuit in half, spoon strawberry rhubarb filling over the bottom half, add whipped cream, then place the top half over it.
- Serve immediately and enjoy.
Notes
- Keep butter cold for flaky biscuits.
- Allow the fruit filling to cool slightly before assembling.
- Store components separately in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: strawberry rhubarb shortcake, strawberry rhubarb dessert, summer shortcake recipe, homemade shortcake, fresh fruit dessert