Strawberry + Rhubarb Shortcakes

I’ve come to realize not everyone grew up with rhubarb at (almost) every meal. From early May through June, that’s exactly what we as a family did! And, ok, I’ll admit it: I’ve lived in a “farm life” bubble much of my life and just assume others have too. Growing up, we ate whatever was currently growing in the garden and in early spring that meant rhubarb for all desserts. And since you’re probably asking the question: yes, we were a dessert-at-most-meals type of family.

Mom often sent my sister and I to harvest her needed rhubarb from the patch. From how I remember it, my sister Kelsey would grudging oblige and I was more than willing! (Sorry Kelsey if you’re reading this and your version differs.) Once in the garden, we’d use Mom’s plethora of paring knives to cut the stalks and throw away the leaves (which are poisonous!).

Side note: Mom was never one to turn down a free gift. Pretty much all her paring knives came from local feed stores that gave out knickknacks, usually during the holidays. Add that to your roster of quasi-interesting tidbits!

Top down view of a bowl with a spoon filled with strawberry rhubarb shortcakes, whipped cream and golden brown shortcake biscuits on a marble surface

Mom stuck to the desserts she knew and loved, with no complaint from me. But I’m always in the mindset to try something different. Shortcakes are not new – actually they’re pretty well established – but what you do with them can be ever changing. These shortcakes are really a sweet biscuit topped with a macerated blend of strawberries and rhubarb. Usually you want to cook rhubarb, which helps soften the tartness and break down the crunchy exterior, but I live life on the edge and decided to macerate the raw rhubarb to retain some tartness and whole lot of bite!

If you want to stay on the safe side, you can cook the rhubarb with the sugar and add the strawberries afterward. I’m won’t call you wimp, but…

[arve url=”https://www.youtube.com/watch?v=BtRir8PQi1I” thumbnail=”15775″ title=”Strawberry + Rhubarb Shortcakes” description=”Strawberries and rhubarbs come together with a golden brown biscuit to form a new type of shortcake. Whipped cream and optional limoncello make these fruit flavors shine!” upload_date=”06/12/2018″ /]

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Strawberry and rhubarb shortcakes with whipped cream on two bowls with golden biscuits and macerated fruit in a bowl in the background on a marble surface

Strawberry + Rhubarb Shortcakes

  • Author: Kaleb Wyse
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

Strawberries and rhubarbs come together with a golden brown biscuit to form a new type of shortcake. Whipped cream and optional limoncello make these fruit flavors shine!


Scale

Ingredients

For the fruit filling

  • 1 cup chopped rhubarb
  • 2 cups strawberries, hauled and sliced
  • 1/2 cup sugar
  • 2 tablespoons limoncello

For the biscuits

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 8 tablespoons (one stick) cold butter
  • 2/3 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

For the fruit filling

  1. Combine the rhubarb, strawberries and sugar. Stir until the juices start to collect at the bottom of the bowl.
  2. Set aside in the refrigerator and allow to sit at least 2 hours. The rhubarb and sugar can be combined the day before with the strawberries added one hour before serving.
  3. Immediately before serving, stir in limoncello, if desired.

For the biscuits

  1. Preheat oven to 450 degrees.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  3. Cut butter into tablespoon-size pieces and stir into the flour to coat the butter with the dry ingredients.
  4. Using a pastry cutter or hands, cut in the butter until the mixture becomes like a coarse, wet sand. The mixture should hold together when squeezed and then crumble away.
  5. Separately, whisk the buttermilk, egg and vanilla.
  6. Pour into the biscuit mixture and quickly stir with a fork.
  7. When the mixture begins to hold together and is very shaggy, pour onto a floured surface. Knead together until a dough is formed. Then press into a large rectangle.
  8. Fold the rectangle in thirds as you would a letter. Press into a 12×8-inch rectangle.
  9. Cut into 8 biscuits and place on a parchment-lined baking sheet.
  10. Brush the tops with cream and sprinkle with sugar.
  11. Bake in preheated oven until golden, 12-15 minutes.
  12. Remove from oven and cool for 15 minutes.
  13. To serve, cut a biscuit in half and spoon the macerated fruit on the bottom half. Place biscuit on top and dollop with whipped cream.

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 342
  • Sugar: 23.5g
  • Sodium: 338.1mg
  • Fat: 13.3g
  • Saturated Fat: 7.8g
  • Trans Fat: 0g
  • Carbohydrates: 49.8g
  • Fiber: 2g
  • Protein: 5.2g
  • Cholesterol: 56mg

Keywords: shortcake

Now, if you’re like me, you like to dollop on a heavy dose of whipped cream! And honestly, whipped cream doesn’t really have that many calories so it’s pretty much like you’re eating air. I couldn’t think of anything more perfect for spring than this dessert and I can’t wait for you to try it.

Make sure to check out my favorite rhubarb recipes:

Strawberry and rhubarb shortcakes with whipped cream on two bowls with golden biscuits and macerated fruit in a bowl in the background on a marble surface

Strawberries, rhubarb and whipped cream on a bowl sandwiched between two golden biscuits on a marble surface

Strawberries and rhubarb in a bowl with a spoon next to a pan of shortcake biscuits on a marble surface

Golden brown shortcake biscuits on a parchment-lined baking pan with macerated strawberries and rhubarb in a bowl in the background on a marble surface

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