Rye Shortcakes With Roasted Strawberries And Rhubar

Name: Rye Shortcakes With Roasted Strawberries And Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rye Shortcakes; 1 cup all-purpose flour; 1 cup rye flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons sugar; 6 tablespoons unsalted butter, very cold, cut into cubes; 3/4 cup heavy cream, chilled; 1/3 cup buttermilk, chilled; 2 tablespoons crunchy sugar (such as turbinado) for sprinkling; Heavy cream to brush the tops of the shortcakes; Roasted Strawberries and Rhubarb; 1 pound strawberries, trimmed and hulled and cut in half; 3/4 pound rhubarb, cut into 1 1/2-inch pieces; 4 tablespoons honey, or more to taste; 1 vanilla bean, seeds scraped; 2 strips lemon zest, peeled with a veggie peeler; 2 strips orange zest, peeled with a veggie peeler; 1 teaspoon fresh ginger, finely grated; Juice from 1/2 orange, a few tablespoons; Lightly sweetened whipped cream to serve

Servings: persons

Rye Shortcakes
1 cup all-purpose flour
1 cup rye flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons unsalted butter, very cold, cut into cubes
3/4 cup heavy cream, chilled
1/3 cup buttermilk, chilled
2 tablespoons crunchy sugar (such as turbinado) for sprinkling
Heavy cream to brush the tops of the shortcakes
Roasted Strawberries and Rhubarb
1 pound strawberries, trimmed and hulled and cut in half
3/4 pound rhubarb, cut into 1 1/2-inch pieces
4 tablespoons honey, or more to taste
1 vanilla bean, seeds scraped
2 strips lemon zest, peeled with a veggie peeler
2 strips orange zest, peeled with a veggie peeler
1 teaspoon fresh ginger, finely grated
Juice from 1/2 orange, a few tablespoons
Lightly sweetened whipped cream to serve

1
Preheat oven to 400u00b0 F and line a baking sheet with parchment paper.
2
In a large bowl, whisk the flours, baking soda, baking powder, salt, and sugar.
3
Cut the cold butter into the dry ingredients using a pastry blender or two knives until it is the size of peas. Make a well in the center of the ingredients then add in the buttermilk and heavy cream. Stir gently until just combined. It is okay if there are a few dry spots. If it seems very dry, add more heavy cream or buttermilk, one tablespoon at a time.
4
Turn the dough out onto a lightly floured surface and pat it into a square about 1 inch thick. Fold the dough in half over itself and pat into a square about 1 inch thick. Repeat this process one more time. Then, use a floured 2 1/2-inch round cutter to cut the dough. Place the cut shortcakes onto the prepared baking sheet. Gently re-roll scraps and cut again. Put the whole baking sheet into the freezer for 10 minutes.
5
Brush the tops of the shortcakes with heavy cream and sprinkle with crunchy sugar. Bake until the tops are browned and the shortcakes are cooked through, 20 to 25 minutes.
6
Preheat oven to 375u00b0 F.
7
Gently toss all of the ingredients together on a baking sheet, including the vanilla bean seeds and pod. Roast in the oven until juicy and soft and the juices just begin to caramelize, about 20 minutes.
8
Let the fruit cool to room temperature and remove the vanilla bean pod and citrus zest just before serving.
9
To serve: Slice the shortcakes in half, then top with a generous spoonful of fruit and a dollop of whipped cream. Enjoy immediately.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Rye Shortcakes, 1 cup all-purpose flour, 1 cup rye flour, 1 tablespoon baking powder, and more.

Yes, Rye Shortcakes With Roasted Strawberries And Rhubarb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rye Shortcakes With Roasted Strawberries And Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions