Strawberry shortcake is one of the most quintessential American summer desserts I can think of…besides apple pie. With 4th of July and summer BBQ season right around the corner, we thought that we would bring two amazing flavors together with a twist.
My strawberry patch is producing wonderful berries. If you don’t have a strawberry patch, I suggest you consider planning one. It’s really fun to go outside every day and check their progress. Our rhubarb plant is exploding, and I’ve got to figure out what to do with all of that amazing goodness. I know, it’s a hard problem to have.
So naturally, why not combine the two flavors? You might be thinking, well duh. But don’t put strawberry in my rhubarb pie. That’s just sacrilege and wrong! But rhubarb in a shortcake? Well, now that’s genius! Tangy rhubarb in creamy shortcake, cutting through the sweetness of the macerated strawberries and cream? Yes please!
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- 2 1/2 cups Flour + 2 tablespoons
- 1/4 cup cold butter (1 stick)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla
- 1/2 teaspoon baking soda
- 1/2 cup rhubarb, cut into small cubes
- 1 cup buttermilk
- 4 cups strawberries, sliced
- 1/4 cup sugar
- 2 cups heavy cream
- Preheat oven to 450. Line a baking sheet with parchment paper.
- In a large mixing bowl, cut the butter into the flour until it resembles bread crumbs.
- Add baking powder, baking soda, sugar, cinnamon, and rhubarb, and mix.
- Make a well in the mixture, and add the buttermilk and vanilla.
- Mix until a soft dough forms.
- Knead the dough for 1 – 2 minutes, and roll 1/2 inch thick.
- Cut the dough with a pastry cutter or a large pint glass. Repeat until the dough is gone.
- Place the dough onto the cookie sheet.
- Bake for 10 – 12 minutes.
- In a small bowl, mix the strawberries and 1/4 cup sugar. Let sit for about 1/2 hour to allow the berries to macerate.
- Add two cups heavy cream to a cold mixing bowl. Beat on high speed until soft peaks form, about 5 minutes.
- Split a biscuit and place the bottom on a plate. Layer with about 1/8 of the strawberry mixture. Place the top of the biscuit on the strawberries.
- Top with whip cream, and enjoy!