Name: Strawberry Rhubarb Shortcakes with Sweet Biscuits
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 cups chopped rhubarb; ¼ cup granulated sugar; 2 tbsp limoncello (or 1 tbsp fresh lemon juice); 2 tsp cornstarch; 2 cups hulled and sliced strawberries; 2 cups all-purpose flour; ¼ cup granulated sugar; 1 tbsp baking powder; 1 tsp baking soda; ½ tsp kosher salt; 8 tbsp (1 stick) unsalted butter (cold, cut into pieces); ⅔ cup buttermilk; 1 large egg; 1 tsp vanilla extract; 1 tbsp heavy cream; 2 tsp turbinado sugar; whipped cream (to serve)

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Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Love These Strawberry Rhubarb Shortcakes

I’ve come to realize that 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: pies, crisps, sauces, and, in this case, shortcakes.

This recipe is spring dessert energy at its best: a jam-like strawberry rhubarb filling, sweet biscuits, and whipped cream in every bite!

This recipe keeps the old-fashioned rhubarb feel I’m used to while giving it a fresh twist. The rhubarb is cooked until tender, then the strawberries are stirred in off the heat so they keep their freshness. Spoon that over a sweet biscuit, finish with whipped cream, and you have a dessert that feels special without being fussy.

Here’s why you’ll love it, too:

Rhubarb adds tartness, strawberries have sweetness, and together they taste like the start of the warm seasons.
The biscuits are the secret! They’re sweet, buttery, and tender.
It’s easy to make ahead. The biscuits and fruit filling can be prepared separately, then assembled right before serving.

Plates with strawberry rhubarb shortcakes with biscuits on a cooling rack.

Strawberry Rhubarb Shortcake Ingredients

Here are all of the ingredients needed to make these shortcakes:

Rhubarb – A springtime treat that gives the filling a little bit of tartness. Make sure to discard any leaves before chopping.
Granulated sugar – Used to sweeten both the rhubarb and the biscuits.
Limoncello – Adds a fresh citrus note that wakes up the fruit. You can substitute for fresh lemon juice if desired (see recipe card for swap).
Cornstarch – Helps to thicken the rhubarb juices into a spoonable sauce.
Strawberries – Stirred in at the end after the rhubarb has cooked so they stay fresh.
All-purpose flour – The structured base of the biscuits.
Baking powder and baking soda – Provide rise and add tenderness.
Kosher salt – Always needed in baked goods to bring out the flavor.
Unsalted butter – Creates a flaky texture throughout the biscuit dough.
Buttermilk – Adds moisture, tang, and tenderness.
Egg – Gives the biscuits richness.
Vanilla extract – A little extra flavor that makes the biscuits feel more like dessert.
Heavy cream and turbinado sugar – Added on top, right before baking, to add golden color and some extra sweetness.
Whipped cream – The finishing dollop that every shortcake requires! It’s a rule, right?

The full amount of each ingredient can be found in the recipe card below.

Ingredients for strawberry rhubarb shortcake.

How to Make Strawberry Rhubarb Shortcakes

There are 2 components to this recipe: making the fruit filling and baking the biscuits.

Step 1: Cook the fruit filling – In a saucepan, stir together the rhubarb, sugar, limoncello, and cornstarch until the cornstarch dissolves. Place over medium heat and bring to a simmer. Cook until the rhubarb softens and the mixture thickens slightly, 6-8 minutes. Remove the saucepan from the heat and stir in the sliced strawberries. Let the fruit filling cool while the biscuits bake.

Mixture of cooked rhubarb and strawberries.

Step 2: Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces and toss to coat them in the flour mixture. Use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse sand. The mixture should hold together when squeezed, then crumble apart.

Step 3: Add the wet ingredients – In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet mixture into the flour mixture and stir quickly with a fork until the dough just begins to hold together. It should look shaggy.

Butter pressed into dry ingredients for dough.

Dough for biscuits with wet ingredients added.

Step 4: Fold the dough – Turn the dough onto a lightly floured surface. Gently knead just until it comes together. Press into a 7 x 10-inch rectangle about ½ inch thick. Fold the dough into thirds, then press into a 5 x 7-inch rectangle about 1 inch thick.

Step 5: Cut the biscuits – Cut the dough into 8 biscuits and arrange them 1 ½ inches apart on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.

Step 6: Bake – Bake in a preheated 425°F oven until the biscuits are golden, 12-14 minutes. Transfer to a wire rack and cool for 15 minutes.

Baked sweet biscuits with golden topping.

Step 7: Assemble – Slice each biscuit in half. Spoon the strawberry rhubarb filling over the bottom half, add the biscuit top, and finish with a dollop of whipped cream.

Assembled strawberry rhubarb shortcake made from a biscuit.

Recipe Tips

Cook the rhubarb first – Rhubarb needs a few minutes of heat to soften and release its juices. Strawberries are more delicate, so adding them off the heat keeps their flavor fresh.
Keep the butter cold – It’s what creates those tender, flaky pockets in the biscuits. If the dough gets too warm while shaping, place it in the refrigerator for 10-15 minutes before baking.
Do not overwork the dough – Biscuit dough should look a little shaggy before it comes together. Too much kneading can make the biscuits tough instead of tender.
Use lemon juice if skipping limoncello – Limoncello adds a lovely citrus note, but fresh lemon juice gives the same brightness without the alcohol.
Assemble right before serving – The fruit filling is juicy, which is exactly what makes shortcake so good. For the best texture, spoon it over the biscuits right before eating.

Two biscuits with strawberry rhubarb filling and whipped cream.

Follow These Tips

Serving & Storage

Serving – Serve these shortcakes slightly warm or at room temperature with lots of whipped cream dolloped on top. I like to cut the biscuits in half right before serving, spoon the strawberry rhubarb filling over the bottom half, and let a little of the juice soak in. This is a great dessert for a “build-your-own” setup!

The filling (similar to my strawberry rhubarb sauce) is also delicious spooned over vanilla ice cream, pound cake, Greek yogurt, or pancakes. If you have leftover fruit filling, it won’t go to waste!

Storage – Store the strawberry rhubarb filling in an airtight container in the fridge for up to 4 days. Store the biscuits separately in an airtight container at room temperature for 1-2 days. When ready to enjoy the leftovers, the biscuits and sauce can be heated in the microwave until lightly warmed.

The biscuits can be frozen after baking in an airtight freezer-safe container for up to 2 months.

More Rhubarb Recipes

Have I Convinced You to Make This Recipe?

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