Imagine a dessert so irresistible that it transforms an ordinary moment into a culinary celebration. Our Ultimate Strawberry Rhubarb Shortcake is not just a recipe—it's a symphony of sweet, tangy, and buttery flavors that will transport you to a sun-drenched summer garden. With its perfect balance of juicy strawberries, tart rhubarb, and cloud-like shortcake, this dessert is about to become your new obsession. Prepare to wow your family and friends with a treat that looks as stunning as it tastes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups sliced strawberries
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 3/4 cup milk
- Whipped cream for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine sliced strawberries, chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture becomes thick and bubbly, approximately 10-12 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt until well combined.
- Cut cold unsalted butter into small cubes and work into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually pour in milk, stirring until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick round. Use a 3-inch biscuit cutter to cut out shortcake rounds.
- Place shortcake rounds on the prepared baking sheet, leaving space between each. Bake for 12-15 minutes or until golden brown and risen.
- Remove shortcakes from oven and let cool on a wire rack for 5-10 minutes.
- To serve, slice shortcakes horizontally, spoon the strawberry-rhubarb compote over the bottom half, top with a generous dollop of whipped cream, and place the top half of the shortcake at an angle.
- Garnish with additional fresh strawberry slices if desired, and serve immediately while still warm.
Tips
- Keep your butter ice-cold when making the shortcake dough for the flakiest texture.
- Don't overmix the dough—this can lead to tough, dense shortcakes.
- Use fresh, ripe strawberries and crisp rhubarb for the most vibrant flavor.
- Let the fruit compote cool slightly before assembling to prevent soggy shortcakes.
- For extra richness, brush the shortcake tops with a little heavy cream before baking.
- Serve immediately after assembly to enjoy the contrast of warm shortcake and cool whipped cream.
- If rhubarb isn't in season, you can substitute with additional strawberries or other berries.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 68g
Protein: 5g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 30mg
