What isn't to love about strawberry shortcake, especially when it includes sweet strawberries just picked up from the fresh market, flaky and just sweet enough biscuits and a dollop of freshly whipped cream? Not much this time of year, they are the flavors of the season. I decided to up the ante by combining two of springs stars, strawberry and rhubarb. This dynamic pair are even better in my opinion when they are stewed together with a bit of sugar that draws out their sweet syrupy goodness. Read on to discover this easy recipe that will compliment your picnic this holiday weekend.
Strawberry Rhubarb Shortcakes
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 stick unsalted butter, softened
1 1/2 cups heavy cream + 4 tablespoons
1 pound strawberries, stems removed and quartered
2 stalks rhubarb, diced
1/2 cup sugar
1 cup heavy cream
1 tablespoon sugar*
Directions: Preheat oven to 450 degrees. Line a baking sheet with parchment and set aside. Combine flour, sugar, salt and baking powder in a bowl, whisk together. Add butter and stir to combine. Add 1 1/2 cups cream and with your hands work the dough until it comes tougher. Flour a working surface and roll dough until it is about 3 inches thick. Using a circle cookie cutter cut out rounds and place on baking sheet. Brush with pastry brush and bake for 10 to 12 minutes until golden. Let cool slightly.
In the meantime make the filling. Combine strawberries, rhubarb and sugar in a medium sized pot. Cook over low to medium heat until sugar dissolves and rhubarb becomes soft. Let cool completely before serving.
To Assemble: Place 1 cup of heavy cream in a bowl. Add sugar. Beat until soft peaks form. Cut pastry in half, add a dollop of strawberry rhubarb compote and whipped cream. Top with remaining half of pastry. Enjoy!
*Depending on how sweet you like your whipped cream, increase sugar as necessary
Recipe adapted from NYT
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Styling & Photography by Alison