Instructions

Strawberry Rhubarb Sauce

1. 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

Sugar Biscuits

1. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a Silpat.
2. 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.
3. 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.
4. 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!