Twisting up the classic by adding delicious rhubarb to bring out the season’s best. This Strawberry Rhubarb Shortcake is sweet, slightly tart and pairs perfectly with the homemade sugar biscuits and vanilla whipped cream.
If you’re a pie lover, try this easy Berry Sheet Pan Pie!
My husband’s all time favorite dessert is strawberry rhubarb pie and while I’m not a huge baker, I’ve been known to whip up a pie or two, if I’m feeling especially nice. Don’t get me wrong, I love a good pie, but they can be labor intensive so I tend to save them for special occasions.
When a Facebook group I belong to declared April was Strawberry Shortcake month, I wasn’t missing it. But because I can’t leave anything alone, I had to twist up the ingredients some how and bring my own special twist to the classic dessert.
Now I love a good pound cake with strawberry shortcake but this time, I wanted a mouth-watering biscuit that I could smother in the luscious sauce. So for this Strawberry Rhubarb Shortcake you start with a sugar biscuit, smother it with strawberry rhubarb sauce and top it with homemade vanilla whipped cream because the stuff in the tub just won’t cut it!
Our family is obsessed with strawberries! My kids devour them so much so that I can’t keep a container in the house. The name of my blog is also a strong indication that strawberries have special meaning to me aside from the fact I am a strawberry blonde.
the very first recipe I posted on my blog, was Strawberry White Chocolate Blondies, which were so cliché, but I did that on purpose. While the photos need some updating, hello 3 years ago, the recipe is fantastic. So if you are a strawberry lover, I highly recommend them.
Back to the dessert at hand, Strawberry Rhubarb Shortcake. I had a hard time finding rhubarb, which surprised me because it’s currently in season. Although, may be a tad early. Regardless, I found some and wasted no time rushing home to make the strawberry rhubarb sauce.
I used a recipe I found in Food Network magazine because it looked amazing and also used cardamom pods in the sauce. Do not skip this step. The subtle flavor of cardamom is enough to have you never making strawberry sauce without it again.
As for the biscuits, I went with a recipe from Bobby Flay because he biscuits never seem to disappoint. I made the biscuits smaller than he did as I don’t like too much bread to sauce ratio. They came out perfect. Not too sweet, spongy and soft.
When it comes to whipped cream, I love to make my own. You can control the ingredients and add any flavorings you want. It’s super simple with just heavy cream, powdered sugar and vanilla extract. For this Strawberry Rhubarb Shortcake I used vanilla bean paste as I love the look of the black speckles.
Strawberry Rhubarb Shortcake will become your new go to dessert!
This recipe is easy, can feed a crowd and it’s portable too for all those picnics, get together and summertime parties. My kids and husband gobbled it up and declared it was “THE BEST!”
Strawberry Rhubarb Shortcake
Yield 8 servings
Twisting up the classic by adding delicious rhubarb to bring out the season's best. This Strawberry Rhubarb Shortcake is sweet, slightly tart and pairs perfectly with the homemade sugar biscuits and vanilla whipped cream.
Strawberry Rhubarb Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 5 green cardamom pods
- 1 pound rhubarb, cut into 12" pieces
- 1 cup strawberries, sliced
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, diced and cold
- 3/4 cup buttermilk
- 1/4 cup heavy cream
- granulated sugar for sprinkling
Vanilla Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
Strawberry Rhubarb Sauce
- Into a medium sauce pot over medium heat, combine sugar, 1/2 cup water and cardamom pods. Bring to a simmer. Add rhubarb and cook until it starts to break down, about 5 minutes. Transfer to a bowl and allow to cool. When cooled, stir in strawberries
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a Silpat.
- Into a large bowl combine flour, baking powder, baking soda, salt. Spread cold butter over the top of the mixture and using a pastry cutter, a knife or your hands, incorporate the flour until there are small pea-sized crumbs. Add the buttermilk and mix until just combined.
- Sprinkle flour onto a work surface and place dough on top. Pay dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Repeat the process until all dough has been used. Place biscuits onto prepared pan. Brush biscuit tops with heavy cream and sprinkle with sugar.
- Bake in oven for 10-12 minutes or until golden brown.
Vanilla Whipped Cream
- Into a large bowl or the bowl of your stand mixer fitted with the whisk attachment add heavy whipping cream and beat on high speed for 2 minutes. turn mixer down to low and add in powdered sugar and vanilla. Return mixer to high speed and beat until stiff peaks about 1 minute.
Strawberry Rhubarb Shortcake Assembly
Cut sugar biscuits in half and top with strawberry rhubarb sauce. Dollop with vanilla whipped cream and dig in!
Serving Size 8 servings
Amount Per Serving
% Daily Value
Total Fat 16 g
Saturated Fat 10 g
Cholesterol 51 mg
Sodium 174 mg
Total Carbohydrates 53 g
Dietary Fiber 1 g
Sugars 29 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The strawberry rhubarb sauce would also be good on top of ice cream, pound cake and eaten right off the spoon. Make a big batch and store it in an air tight container and it’ll keep for quite some time….that is if it will last that long!
I’m sharing this recipe with all of you through Fantastical Food Fight. I’m a sucker for groups that focus on posting food for a festive holiday. I just love them! This month the theme was Strawberry Shortcake and my fellow bloggers did not disappoint. Be sure to check out the their recipes below
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