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The Ultimate Strawberry Rhubarb Shortcake
5 from 33 votes

The Ultimate Strawberry Rhubarb Shortcake

Delicious and easy, luscious strawberries and rhubarb marry with cream, lavender or vanilla and a one-bowl shortcake recipe. The components can all be made ahead and assembled right before serving. You can make this as one long cake, sliced at the table or individual drop biscuit cakes.

Prep Time
30 mins
Cook Time
18 mins
Servings: 10 people
Calories: 413 kcal
Course: Dessert, Cake, Baked Goods
Cuisine: Canadian

Ingredients

Shortcake
  • ½ c butter If using unsalted butter, add ½ teaspoon salt, salted, melted
  • ⅔ c milk I used whole milk (3.25% mf)
  • 1 egg
  • 1 tablespoon vanilla
  • 1 tbsp sugar (I used plain granulated sugar)
  • 2 c all-purpose flour
  • 1 tablespoon baking powder
Strawberry Rhubarb Filling
  • 3 c rhubarb cut in ½" pieces
  • 1 c strawberry halved or quartered
  • ⅓ c sugar Plain granulated sugar
  • 2 tablespoon cornstarch
  • 2+4 tablespoon water divided
Whipped Cream
  • 2 c whipping cream (500 ml)
  • 3-4 tablespoon confectioners sugar to taste
  • 1 teaspoon Vanilla Syrup or lavender syrup
  • ½ teaspoon cream of tartar Optional but helps keep whipped cream stiff if serving in large cake format or whipping it ahead of time, optional

Instructions

Shortcake
    Cup of Yum
  1. Preheat oven to 400' F
  2. Melt butter and then whisk in milk, egg and vanilla. In a separate bowl, combine dry ingredients- flour, baking powder and sugar and mix well then pour wet ingredients into dry. Easy right?!?! Stir gently to combine but don't mix too much, the dough should look shaggy and just stick together.
  3. Line a baking sheet with parchment and then scrape and pour out batter down the middle of the pan to make a long rectangle/oval shape, this doesn't need to be perfect. Alternatively, drop by heaping tablespoonfuls to make individual cakes, adjust time accordingly.
  4. Put on middle rack in oven and bake 17-20 min. for 1 large cake and approximately 12 minutes if making as individual cakes. When a toothpick inserted in the middle comes out clean, it's done. Cool on a wire rack. If not serving the same day, once completely cool cover in a container or with plastic wrap until using.
Strawberry Rhubarb Filling
  1. In a medium pot add chopped fruit and sugar and let sit 10 minutes until juices start to appear, stirring occasionally.
  2. Set pot on burner set to medium, add 2 tablespoon of water and put lid on. Once it starts to steam, remove lid and stir occasionally until rhubarb is cooked but still has some chunks, approximately 10 minutes, then remove from heat. Stir together cornstarch and 4 tablespoon water, then pour in while stirring constantly to prevent lumps and then return to stove. Bring to a simmer, stirring frequently until cornstarch is cooked and mixture is thickened, approximately 2 minutes, then remove from heat and let cool to room temperature.
Whipping Cream
  1. In a separate bowl (pre-chilled if possible) mix together sugar, cream of tartar if using. Next add vanilla or lavender syrup and cream and beat on high with electric mixer until stiff peaks form. (Be careful to stop at stiff peaks so butter/lumps don't start to form)
Assembly
  1. Using a large serrated bread knife held horizontally (parallel to the table), slice the cake through the middle creating a top and bottom. Gently lift off top and put bottom on serving platter.
  2. Spread strawberry rhubarb topping over bottom layer evenly. Top with whipped cream and then gently put the top layer of cake on. *Note this is best assembled shortly before serving so the cake doesn't absorb the filling and get too soft. Optional garnish: Sprinkle with confectioners sugar or fresh strawberries and lavender buds if desired.

Nutrition Information

Calories 413kcal (21%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 0.4g (20%) Cholesterol 97mg (32%) Sodium 230mg (10%) Potassium 235mg (5%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 1073IU (21%) Vitamin C 12mg (13%) Calcium 166mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 people

Amount Per Serving

Calories 413

% Daily Value*

Calories 413kcal 21%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 97mg 32%
Sodium 230mg 10%
Potassium 235mg 5%
Fiber 2g 8%
Sugar 14g 28%
Vitamin A 1073IU 21%
Vitamin C 12mg 13%
Calcium 166mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.