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