-
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
-
In a large bowl, sift together flour, sugar, salt, and baking powder.
-
Mash in softened butter with flour mixture until small pea like clumps form.
-
Mix in whipping cream until mixture forms a ball.
-
Wrap dough in plastic wrap and chill for one hour.
-
Once dough is chilled, roll out on a lightly floured surface about an ½ inch thick.
-
Using a 3-inch biscuit cutter, cut an even number of rounds.
-
Place rounds on baking sheet and baste with heavy whipping cream.
-
Bake shortcakes for 10-15 minutes or until golden brown.
-
In a small sauce pan, add sugar, water, strawberries, and rhubarb.
-
Cook on medium heat, stirring regularly, until strawberries melt and rhubarb is soft, about 10 minutes.
-
Stir in vanilla.
-
To assemble the shortcakes, place a large scoop of ice cream or whipped cream on one shortcake.
-
Spoon a generous amount of warm compote onto the ice cream and top with another shortcake.
-
Enjoy immediately.