Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake is a delightful twist on the classic dessert, combining the sweetness of strawberries with the tangy brightness of rhubarb. The combination of these fruits creates a perfect balance of flavors, nestled between layers of tender, buttery shortcake. Topped with a dollop of fresh whipped cream, this dessert is the epitome of summer in every bite. It’s a great way to enjoy the seasonal bounty and makes for a beautiful finale to any meal, whether casual or celebratory.

Ingredients:

For the Fruit Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, diced
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Shortcakes:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Fruit Filling: In a medium saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture becomes slightly thickened, about 10 minutes. Remove from heat, stir in the vanilla extract, and let it cool.
2. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Make the Shortcakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Shape and Bake the Shortcakes: Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a 1-inch thick round and use a biscuit cutter to cut out shortcakes. Place them on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Allow them to cool slightly.
5. Whip the Cream: While the shortcakes are cooling, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
6. Assemble the Shortcakes: Slice each shortcake in half. Spoon a generous amount of the strawberry rhubarb filling over the bottom half, top with whipped cream, and place the other half of the shortcake on top. Add another dollop of whipped cream and a spoonful of the fruit filling on top if desired.

Enjoy your Strawberry Rhubarb Shortcake as a fresh and flavorful dessert that’s perfect for any occasion!