Strawberry-Rhubarb Shortcakes Recipe

Name: Strawberry-Rhubarb Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For filling:; 4 stalks rhubarb, sliced crosswise, 1/2-inch thick (1 lb.); 1 cup water; 1/2 cup plus 2 Tbsp. sugar; 2 cups strawberries (8 oz.); For biscuits; 2 cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 1/4 cups heavy cream; For cream topping:; 4 ounces cream cheese, softened; 2 tablespoons sugar; 1 1/2 cups heavy cream; 2 teaspoons pure vanilla extract; Confectioners' sugar, for dusting

Servings: persons

For filling:
4 stalks rhubarb, sliced crosswise, 1/2-inch thick (1 lb.)
1 cup water
1/2 cup plus 2 Tbsp. sugar
2 cups strawberries (8 oz.)
For biscuits
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups heavy cream
For cream topping:
4 ounces cream cheese, softened
2 tablespoons sugar
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting

1
Combine rhubarb, water and 1/2 cup sugar in a medium saucepan. Bring to a boil, reduce heat and simmer until rhubarb is soft, for about 15 minutes.
2
Hull and quarter strawberries, then toss in a bowl with 2 Tbsp. sugar and let stand while you prepare biscuit dough.
3
Whisk together flour, sugar, baking powder and salt in a large bowl. In another bowl, whip cream until soft peaks form, then gently fold into flour mixture. Once dough forms a ball, knead until smooth. Cover with plastic wrap and chill for 15 minutes.
4
Preheat oven to 400u00b0. Roll out dough on a lightly floured surface until it's 2/3-inch thick. Cut rounds with a 2 3/4- to 3-inch biscuit cutter; transfer to an ungreased baking sheet. Reroll scraps and cut biscuits until there are eight. Bake in middle of oven for 12 to 15 minutes. Let cool for 20 minutes on a rack.
5
Before serving, beat cream cheese and sugar with an electric mixer. Add heavy cream and vanilla extract and whip until thick and fluffy. Stir together rhubarb and strawberries. Split biscuits horizontally. Place bottoms on plates, and top with rhubarb and then cream mixture. Replace biscuit tops and dust with confectioners' sugar.

1055

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

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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For filling:, 4 stalks rhubarb, sliced crosswise, 1/2-inch thick (1 lb.), 1 cup water, 1/2 cup plus 2 Tbsp. sugar, and more.

Yes, Strawberry-Rhubarb Shortcakes 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!

Strawberry-Rhubarb Shortcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions