Strawberry Rhubarb Shortcake

Name: Strawberry Rhubarb Shortcake
Yield: 10 shortcakes
Ingredients: 16 ounces strawberries; 2 tablespoons granulated sugar; 2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 teaspoons orange zest; 5 tablespoons unsalted butter; 1 cup chopped rhubarb; 1 large egg; 3/4 cup cold heavy cream; 1 teaspoon vanilla extract; turbinado sugar; Whipped Cream

User Reviews

5.0

3 reviews

Excellent

Servings
10 shortcakes
Course
Dessert, Baked Goods

Strawberry Rhubarb Shortcake

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Strawberry Topping:

16 ounces strawberries hulled, washed, chopped
2 tablespoons granulated sugar

For the shortcakes:

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons orange zest
5 tablespoons unsalted butter cut into small pieces and chilled
1 cup chopped rhubarb
1 large egg
3/4 cup cold heavy cream plus extra cream to brush the tops
1 teaspoon vanilla extract
turbinado sugar for sprinkling on top of shortcakes
Whipped Cream for serving

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Instructions

1. In a medium bowl, add the strawberries and sugar. Stir until strawberries are coated. Refrigerate strawberries until serving time. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
2. Whisk the flour, sugar, baking powder, salt, and orange zest together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Use your fingers or a pastry blender, cut and rub the butter into the dry ingredients. You will have some small pea size pieces of butter and that is fine. Stir in the chopped rhubarb.
3. In a small glass measuring cup or bowl, whisk together the egg, heavy cream, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula just until the dough comes together. The dough will be sticky. Still in the bowl, gently knead the dough by hand, just until the dough comes together.
4. Lightly dust a work surface with flour and turn out the dough. Pat the dough into a circle. Gently roll out the dough. You want the dough to be about an inch thick. Cut the dough into shortcakes using a cookie cutter, biscuit cutter or glass bottom. Place the shortcakes on the prepared baking sheet, about 2 inches apart.
5. Brush the shortcakes with cream and sprinkle with turbinado sugar. Bake for 12-14 minutes, or until golden brown. Transfer shortcakes to a rack and cool to cool to room temperature.
6. Serve shortcakes with strawberries and whipped cream.