Strawberry and Rhubarb Shortcakes

Total Time:
1 hr 45 min
Prep:
20 min
Inactive:
1 hr
Cook:
25 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Macerated Strawberries:
  • 1 pound strawberries, hulled and thinly sliced
  • 2 to 4 tablespoons granulated sugar (start with 2 tablespoons, add more if the berries aren't very sweet)
  • Shortcakes:
  • 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 to 1 1/2 teaspoons finely ground black pepper, optional
  • 1 1/2 teaspoons fine salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 1 1/2 cups rhubarb, cut into 1/2-inch dice (2 to 3 stalks)
  • 1/2 cup cold milk, plus 2 tablespoons for brushing
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 cup turbinado sugar
  • Whipped cream, for topping
Directions
Watch how to make this recipe.
  • For the macerated strawberries: Combine the strawberries and sugar in a medium bowl. Toss to combine. Cover with plastic wrap and refrigerate 1 to 2 hours.

  • For the shortcakes: Preheat the oven to 400 degrees F.

  • In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using. Using a bowl scraper or your fingers, work in the butter until the mixture resembles a coarse meal (using your fingers will create a more cake-like texture). Add the rhubarb and toss to coat; make a well in the center. Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well. Mix just until combined.

  • Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc. Cut out rounds using a 3-inch biscuit cutter; make sure you don't twist the cutter, otherwise you'll squish the sides and the shortcakes won't rise. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.

  • Place the rounds, bottom-side up, on a parchment-lined baking sheet. Brush each with milk and sprinkle with turbinado sugar. Bake until the tops are golden brown, about 25 minutes. Let cool completely on the baking sheet.

  • With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate. Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves. Serve immediately.


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