Rhubarb & Strawberry Shortcake with Vanilla Cream
Ingredients
For the Fruit Filling:
- 1 cup chopped rhubarb
- 1½ cups strawberries, hulled and halved
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- Additional cream and coarse sugar (for brushing tops)
For the Vanilla Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Fruit Filling:
In a medium saucepan over medium heat, combine the rhubarb, strawberries, sugar, and lemon juice. Simmer for 10–15 minutes, stirring occasionally, until the fruit is soft and the mixture thickens. Set aside to cool. - Prepare the Shortcakes:
Preheat your oven to 400°F (200°C). 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. Stir in the cream and vanilla just until a dough forms. - Shape and Bake:
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick round. Cut out shortcakes using a biscuit cutter. Place them on a parchment-lined baking sheet. Brush the tops with cream and sprinkle with coarse sugar.Bake for 15–18 minutes, or until the tops are golden brown. Let them cool slightly.
- Whip the Vanilla Cream:
In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla until soft peaks form. - Assemble and Serve:
Slice each shortcake in half. Layer the bottom half with a spoonful of the rhubarb-strawberry mixture and a dollop of vanilla cream. Top with the other half and serve immediately.
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: Makes about 24 bite-sized servings
Calories: Approx. 120 per bite
