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Strawberry Rhubarb Shortcakes
Author: Jackie
Ingredients
Shortcakes
  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 12 tablespoons (1 and a half sticks) butter, room temperature
  • 1 and ¼ cup heavy whipping cream , plus more for basting
Strawberry Rhubarb Compote
  • 2 cups ½-inch-thick rhubarb slices (about ½ pound)
  • ¼ cup sugar
  • 1 tablespoons water
  • 1 cup dice strawberries
  • ½ teaspoon vanilla extract
  • Strawberry or Vanilla Ice Cream or Whipped Cream
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, sift together flour, sugar, salt, and baking powder.
  3. Mash in softened butter with flour mixture until small pea like clumps form.
  4. Mix in whipping cream until mixture forms a ball.
  5. Wrap dough in plastic wrap and chill for one hour.
  6. Once dough is chilled, roll out on a lightly floured surface about an ½ inch thick.
  7. Using a 3-inch biscuit cutter, cut an even number of rounds.
  8. Place rounds on baking sheet and baste with heavy whipping cream.
  9. Bake shortcakes for 10-15 minutes or until golden brown.
  10. In a small sauce pan, add sugar, water, strawberries, and rhubarb.
  11. Cook on medium heat, stirring regularly, until strawberries melt and rhubarb is soft, about 10 minutes.
  12. Stir in vanilla.
  13. To assemble the shortcakes, place a large scoop of ice cream or whipped cream on one shortcake.
  14. Spoon a generous amount of warm compote onto the ice cream and top with another shortcake.
  15. Enjoy immediately.