Strawberry Rhubarb Shortcake Recipe

Name: Strawberry Rhubarb Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. buttermilk baking and pancake mix; 3 Tbsp. light corn oil spread, melted; 4 tsp. cornstarch; whole strawberries for garnish; 1 pt. strawberries; 2/3 c. skim milk; 3 Tbsp. sugar; 1/2 lb. fresh or frozen rhubarb; 3/4 c. Cool Whip; extra topping

Servings: persons

2 1/4 c. buttermilk baking and pancake mix
3 Tbsp. light corn oil spread, melted
4 tsp. cornstarch
whole strawberries for garnish
1 pt. strawberries
2/3 c. skim milk
3 Tbsp. sugar
1/2 lb. fresh or frozen rhubarb
3/4 c. Cool Whip
extra topping

1
Hull and chop pint of strawberries.
2
With fork blend baking mix, milk, corn oil spread and sugar.
3
Spread into greased pan. Sprinkle with 2 teaspoons sugar.
4
Bake in 425u00b0 oven for 15 minutes. Cool in pan for 10 minutes on wire rack.
5
Remove from pan.
6
Cool on rack.
7
Cook rhubarb and cornstarch with 1/2 cup sugar on medium heat stirring constantly until mixture thickens and boils.
8
Boil for 1 minute.
9
Remove from heat and cool.
10
Stir in strawberries while rhubarb mixture is still hot.
11
Slice shortcake in half horizontally.
12
Place bottom half on cake plate.
13
Spoon strawberry mixture on top, then Cool Whip.
14
Replace top and garnish.

1062

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 1/4 c. buttermilk baking and pancake mix, 3 Tbsp. light corn oil spread, melted, 4 tsp. cornstarch, whole strawberries for garnish, and more.

Yes, Strawberry Rhubarb Shortcake 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.

Strawberry Rhubarb Shortcake

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