Strawberry Rhubarb Shortcakes Recipe

4.67 from 12 reviews

Strawberry Rhubarb Shortcakes Recipe

A true shortcake is not a layer cake, it's more of a biscuit topped with luscious fruit and lots of whipped cream. This twist on the standard strawberry shortcake includes the popular pairing of strawberry & rhubarb. You can also go pure rhubarb.

Prep Time30

Bake Time10

Cooling Time20

Total Time45

Servings:12 servings

Ingredients

1 pound rhubarb
12 oz granulated sugar (1 ½ cups, divided)
⅛ teaspoon table salt
1 pound strawberries (stems removed)
16 oz heavy cream (2 cups)
1 tablespoon vanilla extract
12 Shortcake Biscuits (baked and cooled to room temperature.)

Instructions

Slice 1 pound rhubarb into ½" thick slices and toss with 1 cup of the sugar and ⅛ teaspoon table salt in a large saucepan. Cover the pan and set the rhubarb aside for 1 hour to macerate.
Slice 1 pound strawberries and place them in a large bowl, toss in 1/4 cup of the granulated sugar. Set aside.
Cook the rhubarb over medium heat until boiling. Reduce heat and simmer 5-10 minutes until most of the rhubarb is tender and it's beginning to thicken. Set the rhubarb aside to cool to room temperature.
Transfer to rhubarb to the bowl with the strawberries.
Whip 16 oz heavy cream with the remaining 1/4 cup of sugar and 1 tablespoon vanilla extract until soft peaks form.
To serve, split open the shortcake biscuits. Top each biscuit with some of the fruit and a dollop of cream.

Notes

Note: To make pure rhubarb shortcakes, eliminate the strawberries and use 2 pounds of rhubarb.

Nutrition