Strawberry & Rhubarb Shortcakes
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!
Servings: 8 servings
Ingredients
For the fruit filling
- 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
For the biscuits
- 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
Instructions
For the fruit filling
- Stir together rhubarb, sugar, limoncello, and cornstarch in a saucepan just until the cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until the rhubarb is softened and the mixture is slightly thickened, 6-8 minutes. Remove from the heat and stir in the strawberries.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
For the biscuits
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, ¼ cup granulated sugar, ½ tsp kosher salt
- Cut butter into tablespoon-size pieces and stir into the flour mixture to coat the butter with the dry ingredients. Using a pastry cutter or hands, cut in the butter until the mixture becomes like coarse, wet sand. The mixture should hold together when squeezed and then crumble away.8 tbsp (1 stick) unsalted butter
- In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour in the flour mixture and quickly stir with a fork.⅔ cup buttermilk, 1 large egg, 1 tsp vanilla extract
- When the mixture begins to hold together and is very shaggy, pour it onto a floured surface. Knead together until a dough is formed. Then press into a 7x10-inch rectangle about ½ inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
- Cut dough into 8 biscuits and arrange 1 ½ inches apart on a parchment-lined baking sheet. Brush with heavy cream and sprinkle with turbinado sugar.1 tbsp heavy cream, 2 tsp turbinado sugar
- Bake in preheated oven until golden, 12-14 minutes. Remove from oven and cool for 15 minutes on a wire rack.
- To serve, slice a biscuit in half and spoon the fruit on the bottom half. Place biscuit on top and dollop with whipped cream.whipped cream
Video
Nutrition
Serving: 1serving | Calories: 342kcal