Strawberry Rhubarb Shortcake

When I first tasted Strawberry Rhubarb Shortcake, it was like a burst of spring on my taste buds. The combination of tart rhubarb and sweet strawberries is simply magical, and it always brings back memories of summer picnics with family. I remember my grandmother picking fresh rhubarb from her garden, her hands stained a bit from the juices, as she shared stories of how this dish was a staple in her childhood. Now, every time I prepare Strawberry Rhubarb Shortcake, I feel connected to those moments, the laughter, and the delicious treats shared around the table.

Main Ingredients for Strawberry Rhubarb Shortcake

The ingredients for Strawberry Rhubarb Shortcake are simple yet powerful. Each component plays a crucial role in creating a delicious dessert that balances sweetness and tartness. The fresh strawberries and rhubarb are the stars, while the flour, butter, and cream provide the rich, tender base that holds everything together.

• 16 ounces strawberries, hulled, washed, and chopped: The highlight of any shortcake, these berries bring sweetness and a juicy texture.
• 2 tablespoons granulated sugar: Used to sweeten the strawberries and enhance their natural flavor.
• 2 cups all-purpose flour: The backbone of the shortcake, providing structure.
• 2 tablespoons sugar: This helps to sweeten the shortcake and gives it a golden crust.
• 1 tablespoon baking powder: Essential for leavening, ensuring the shortcake rises well.
• 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 2 teaspoons orange zest: Adds a bright citrus aroma that complements the strawberries.
• 5 tablespoons unsalted butter, cut into small pieces and chilled: Provides richness and flakiness to the shortcake.
• 1 cup chopped rhubarb: Adds tanginess and pairs beautifully with the strawberries.
• 1 large egg: Binds the ingredients together.
• 3/4 cup cold heavy cream, plus extra to brush the tops: Adds moisture and richness to the shortcake.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• Turbinado sugar for sprinkling on top of shortcakes: Adds a crunchy texture and a slight caramel flavor.
• Whipped cream for serving: A classic accompaniment that makes every bite even more indulgent.

How to Prepare Strawberry Rhubarb Shortcake

Making Strawberry Rhubarb Shortcake is a delightful experience, and it allows you to create something truly special in your kitchen. Follow these steps to bring this beautiful dessert to life. Each bite will remind you of the joy of baking and the happiness it brings to your loved ones.

1. In a medium bowl, add the strawberries and sugar. Stir until the strawberries are well coated. Once mixed, refrigerate them until it’s time to serve. Preheat your oven to 400 degrees F, centering a rack in the oven, and line a baking sheet with parchment or a silicone mat.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Add the butter, tossing it with your fingers to coat it in flour. Using your fingers or a pastry blender, cut the butter into the dry mixture until small pea-sized pieces form. Then, gently stir in the chopped rhubarb.
3. In a small bowl, whisk the egg, heavy cream, and vanilla extract together. Pour this mixture over the dry ingredients, using a spatula to combine until a sticky dough forms. Be careful not to overmix; it’s fine if some dry bits remain.
4. Flour a work surface lightly and transfer the dough onto it. Pat it into a circle about an inch thick. Use a cookie cutter, biscuit cutter, or the bottom of a glass to cut out shortcakes. Place them on the prepared baking sheet, making sure to leave about two inches between each piece.
5. Brush the tops of the shortcakes with the extra cream and sprinkle with turbinado sugar for a sweet crunch. Bake for 12 to 14 minutes, or until they turn a beautiful golden brown. Once baked, transfer them to a wire rack and let them cool to room temperature.
6. To serve, layer the shortcake with strawberries and a generous dollop of whipped cream. Enjoy each bite!

Make It Your Own

There are so many ways to personalize your Strawberry Rhubarb Shortcake. Here are some ideas to make it uniquely yours!

• Storage: For any leftovers, store them in an airtight container at room temperature for up to two days. This way, you can enjoy them later!
• Freezing: If you want to freeze the shortcakes, do so before baking. Wrap them tightly and freeze for up to a month. Bake from frozen, adding a few extra minutes to the baking time.
• Pairing: Enjoy your shortcake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent treat.
• Variations: Try adding other fruits like peaches or blueberries for a new twist on the classic flavor profile.
• Garnishing: Top with fresh mint leaves for an aromatic touch before serving.

How to Enjoy Strawberry Rhubarb Shortcake

• Serve While Fresh: For the best experience, serve Strawberry Rhubarb Shortcake immediately after preparing. The contrast of the warm shortcake with the cold whipped cream is heavenly.
• Perfect for Celebrations: This dessert is fantastic for birthdays, family reunions, or any festive gathering. It’s a sure way to impress your guests.
• Accompaniments: Pair it with a cup of tea or coffee after dinner for a satisfying end to your meal.
• Seasonal Delight: This dish shines in spring and summer when the fruits are at their peak.
• Presentation: Consider serving your shortcake on a beautiful platter to elevate its appeal.

FAQ

Conclusion

The Strawberry Rhubarb Shortcake is truly a special treat that captures the essence of spring and summer. With its perfect balance of sweetness and tartness, it’s a dessert that can easily become a family favorite. I encourage you to give this recipe a try; it’s not just about the delicious flavors but also the memories you’ll create while sharing it with your loved ones.

Strawberry Rhubarb Shortcake

Craving a sweet and tart delight? The Strawberry Rhubarb Shortcake is the ultimate dessert that encapsulates the flavors of spring. With its buttery shortcake and juicy filling, this easy weeknight treat is sure to bring smiles to your table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Total Time 44 minutes mins

Servings: 10 shortcakes

Course: Desserts

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces Strawberries hulled, washed, chopped
• 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 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

Equipment

• Blender
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

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.

Notes

• Storage: For any leftovers, store them in an airtight container at room temperature for up to two days. This way, you can enjoy them later!
• Freezing: If you want to freeze the shortcakes, do so before baking. Wrap them tightly and freeze for up to a month. Bake from frozen, adding a few extra minutes to the baking time.
• Pairing: Enjoy your shortcake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent treat.
• Variations: Try adding other fruits like peaches or blueberries for a new twist on the classic flavor profile.
• Garnishing: Top with fresh mint leaves for an aromatic touch before serving.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.