Strawberry Rhubarb Shortcake
On Sunday we had a dear friend over for dinner. It was a beautiful day so Josh grilled out on our patio. He took care of the dinner and I made the dessert-Strawberry Rhubarb Shortcake. Strawberry shortcake has always been one of my favorite desserts. This time I added chopped rhubarb to the shortcake biscuits for a little twist on the classic dessert.
Shortcake can be made with cake or biscuits, but I prefer the old fashioned biscuits that are made with butter and cream. I also added in orange zest and chopped rhubarb. I used a cookie cutter to cut out the shortcakes, but a biscuit cutter or round glass would work as well. Before baking, I brush the shortcakes with cream and top with turbinado sugar.
After the shortcakes cooled, I spooned sweetened strawberries over the rhubarb shortcakes and added a big dollop of whipped cream. The shortcake biscuits were tender and flaky. The rhubarb added a nice hint of tartness that paired well with the sweet strawberries and whipped cream. Strawberry Rhubarb Shortcake was the perfect dessert for our summer dinner.
*The winner of our Green Valley Organics giveaway is Marly who said, “I just wanted to say that these look like lovely pancakes with beautiful berry topping!” Congratulations! We will contact you soon! Thanks to everyone who commented.
Strawberry Rhubarb Shortcake
Yield: 10 shortcakes
Cook Time: 12-14 minutes
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
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.
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If you like this Strawberry Rhubarb Shortcake, you might also like:
Red Velvet Strawberry Shortcake from I Am Baker
Strawberry Shortcake Trifle from La Mia Vita Dolce
Strawberry Shortcake Cake from The Food Librarian
Lemon Buttermilk Shortcakes with Berries from Two Peas and Their Pod