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1
For the macerated strawberries: Combine the strawberries and sugar in a medium bowl.
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2
Toss to combine.
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3
Cover with plastic wrap and refrigerate 1 to 2 hours.
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4
For the shortcakes: Preheat the oven to 400 degrees F.
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5
In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using.
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6
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).
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7
Add the rhubarb and toss to coat; make a well in the center.
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8
Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well.
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9
Mix just until combined.
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10
Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc.
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11
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.
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12
Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
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13
Place the rounds, bottom-side up, on a parchment-lined baking sheet.
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14
Brush each with milk and sprinkle with turbinado sugar.
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15
Bake until the tops are golden brown, about 25 minutes.
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16
Let cool completely on the baking sheet.
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17
With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate.
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18
Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves.
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19
Serve immediately.
