Strawberry Rhubarb Shortcake

This strawberry rhubarb shortcake is a fun twist on classic strawberry shortcake! Fresh strawberries and rhubarb are cooked down into a thick, jammy compote and then layered with whipped cream onto soft, flaky biscuits!

Course Brunch, Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 708kcal

Author Kyleigh Sage

Equipment

Ingredients

Shortcake Biscuits

½ cup unsalted butter frozen
½ cup heavy cream cold
1 large egg
1 teaspoon vanilla extract
2 cups pastry flour substitute all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt

Strawberry Rhubarb Filling

16 ounces fresh strawberries
2 cups fresh rhubarb (about 4-6 stalks)
¼ cup granulated sugar
1 teaspoon lemon juice
½ teaspoon vanilla bean paste substitute vanilla extract

Whipped Cream

1 ½ cups heavy whipping cream cold
¼ cup powdered sugar
½ teaspoon vanilla bean paste substitute vanilla extract

US Customary - Metric

Instructions

Shortcake Biscuits

Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, egg, and vanilla extract then set aside.
In a medium bowl, add in the flour, sugar, baking powder, and salt and whisk together.
Add in the frozen grated butter and mix in until it's fully coated in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into a large disc about 1 inch thick. Cut into 4-5 even 2 ½ inch circles, then reshape the remaining dough and cut out 1-2 more. You should be able to get 6 biscuits.
Place the biscuits a few inches apart on the lined baking sheet. Place in the freezer for at least 20-30 minutes before baking to firm up.
While the biscuits are chilling, preheat the oven to 400°F.
Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
Bake at 400°F for 18-24 minutes or until the tops are golden brown.
Remove from the oven and transfer to a wire rack to cool.

Strawberry Rhubarb Filling

Wash and hull the strawberries and cut in half. Discard any rhubarb leaves, then wash and trim the ends. Cut the rhubarb stalks into 2 inch pieces.
In a large pot over medium heat, combine the strawberries, rhubarb, sugar, lemon juice, and vanilla bean paste.
Cook, stirring frequently, until the strawberries and rhubarb begin to break down and the filling starts to simmer and thicken, about 10 minutes.
Remove from the heat and allow to cool completely to room temperature, then store in an airtight container in the fridge for up to 3 days.

Whipped Cream

While the biscuits and strawberry rhubarb filling are cooling, make the whipped cream.
Add the cold heavy cream to a large bowl with the powdered sugar and vanilla bean paste. Beat on high with a hand mixer until thickened and medium peaks form.

Assembly

When ready to serve, simply slice the biscuits in half and layer with the strawberries and rhubarb and whipped cream!

Notes

Once assembled, the shortcake is best when eaten immediately. However, you can store the biscuits at room temperature, and the strawberry rhubarb compote and whipped cream in the fridge for up to 3 days.

Nutrition