Strawberry Rhubarb Shortcakes with Sweet Biscuits
Sweet, tart, and dolloped with whipped cream. This strawberry rhubarb shortcake is a spring dessert at its best. Plus, the sweet biscuits are incredible!
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
- Prepare 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. Set aside.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
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into tablespoon-sized pieces and stir into the flour mixture to coat the butter with the dry ingredients. Using a pastry cutter or your hands, cut in the butter until the mixture resembles a coarse, wet sand. The mixture should hold together when squeezed and then crumble away.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
- Add the wet ingredients: In a small bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the flour mixture and stir with a fork.⅔ cup buttermilk, 1 large egg, 1 tsp vanilla extract
- Fold the dough: 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 7 x 10-inch rectangle about ½ inch thick. Fold into thirds, then press into a 5 x 7-inch rectangle about 1 inch thick.
- Cut the dough into 8 biscuits and arrange 1 ½ inches apart on the prepared baking sheet. Brush with heavy cream and sprinkle with turbinado sugar.1 tbsp heavy cream, 2 tsp turbinado sugar
- Bake in the preheated 425°F oven until golden, 12-14 minutes. Remove from the oven and cool for 15 minutes on a wire rack.
- Serve: Slice a biscuit in half and spoon the fruit on the bottom half. Place the remaining biscuit half on top and dollop with whipped cream.whipped cream
Video
Nutrition
Serving: 1serving | Calories: 342kcal