Roasted Strawberry Rhubarb Shortcakes
Strawberry shortcake gets a spring upgrade with this elevated take on a classic recipe. Juicy strawberries and tangy rhubarb are roasted with vanilla and bourbon until jammy, then layered between tender cream biscuits and billowy whipped cream. It's rich, rustic, and so great for spring!
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Roasted Strawberry Rhubarb Shortcakes are my seasonal spin on the beloved American (and English) classic.
Instead of tossing raw berries with sugar, I roast them with rhubarb to deepen their flavor and coax out a luscious syrup that soaks right into the biscuits.
The fruit softens just enough to create a jammy texture without falling apart, and the subtle hit of bourbon brings out the vanilla like nothing else.
The biscuits themselves are soft and rich, thanks to a generous pour of heavy cream and just a touch of nutmeg. They come together with minimal effort and make a perfect base for that juicy roasted fruit and a big cloud of fresh whipped cream.
Want more spring desserts? Try this apricot strawberry rhubarb crisp, a subtly sweet rhubarb cake, or my show-stopping Meyer lemon tart.
Why This Recipe Works
- Roasting the fruit concentrates its flavor and prevents the shortcakes from getting soggy.
- A splash of bourbon adds complexity and enhances the vanilla.
- The cream biscuits are mixed gently to keep them tender and flaky.
- Freshly whipped cream adds richness and adds the perfect balance of texture.
Ingredient Notes
Rhubarb – Look for firm, brightly colored stalks for the most eye-catching presentation. Rhubarb is at its peak in spring, and farmers markets or specialty produce shops usually have the freshest selection.
Strawberries – Use ripe, sweet strawberries to balance rhubarb’s tartness. Roasting brings out their natural sugars and creates a deep, jammy flavor.
Vanilla Bean – This adds serious depth and aroma. You can also use a good-quality homemade vanilla extract — it works beautifully in this and many other recipes.
Bourbon – Just a small amount infuses the fruit and whipped cream with warmth and complexity. It’s optional but highly recommended.
Heavy Cream – Essential for both the biscuits and the whipped cream. For best results, use full-fat and chill it thoroughly before whipping.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mixing bowls
- Rubber spatula
- Baking sheet
- Parchment paper
- Knife
- Whisk
- Hand mixer (optional but helpful)
Step by Step Instructions
Make the Biscuits
- Preheat the oven to 425°F.
- In a medium bowl, whisk together the flour, baking powder, sugar, salt, and nutmeg.
- Pour in half of the heavy cream and begin mixing with a rubber spatula.
- Once mostly incorporated, add the rest of the cream and gently stir just until the dough comes together.
Pro Tip: Don’t overmix the dough — a few dry spots are fine. Overworking makes the biscuits tough.
- Line a baking sheet with parchment paper and drop four evenly sized mounds of dough onto it.
- Bake for 15–20 minutes until golden around the edges. Let cool while you prepare the fruit.
Make the Roasted Strawberries and Rhubarb
- Keep the oven at 425°F.
- On a large parchment-lined baking sheet, combine the rhubarb, strawberries, sugar, bourbon, and vanilla bean. Use your hands to toss everything together, then spread into an even layer.
- Roast for about 20 minutes, or until the rhubarb is tender and the juices are syrupy. Let cool slightly. Discard the vanilla bean or save it for another use.
Make the Bourbon Whipped Cream and Assemble
- Chill a mixing bowl in the freezer. Add the cream, bourbon, and sugar, then whisk until stiff peaks form. About 5 minutes by hand, or less with a mixer.
Pro Tip: Stop whipping once you see firm peaks; over-whipping can make the cream grainy and separated.
- Slice each biscuit in half horizontally. Place the bottom half on a plate and spoon on a generous portion of the roasted strawberries and rhubarb.
- Top with a big dollop of whipped cream, then place the top biscuit over it. Dust with powdered sugar and serve immediately.
Tips for Success
- Shortcakes rely on a delicate touch. Mix just until the dough comes together, even if a few dry spots remain.
- Use very cold cream for the best whipped texture.
- If your fruit isn’t very sweet, add an extra tablespoon of sugar before roasting.
- Don’t skip the fresh whipped cream; canned versions won’t hold up here.
Serving Suggestions
These strawberry rhubarb shortcakes are best served slightly warm with chilled whipped cream for contrast. They make an elegant spring dessert for brunches, showers, or anytime you want to impress.
Pair them with other seasonal recipes like these French buttered radish toasts, this Italian shaved asparagus salad, or my creamy spring vegetable risotto.
For a full spring menu, consider my ramp pesto pasta or sweet peas with prosciutto and ricotta.
How to Store and Reheat
Leftover roasted strawberries and rhubarb, as well as whipped cream, can be refrigerated in airtight containers for up to 3 days. Biscuits are best frozen the day they're made and reheated in a 350°F oven until warm.
Avoid storing assembled shortcakes, as they’ll become soggy.
FAQ
Yes. Just omit it from both the fruit and the whipped cream. The dessert will still be delicious.
Fresh is best, but if using frozen, don’t thaw — roast from frozen and add a few extra minutes to the cook time.
Make sure your bowl and cream are very cold. Over-whipping or using low-fat cream can also cause issues.
This usually happens from overmixing the dough. Shortcakes rely on a delicate touch — mix just until the dough comes together, even if a few dry spots remain. Overworking activates the gluten, which leads to a denser, chewier texture instead of the tender, crumbly result you want.
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Strawberry Rhubarb Shortcakes
Ingredients
For the Biscuits
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- ¼ teaspoon salt
- ¼ teaspoon nutmeg freshly grated (optional)
- ¾ cup heavy cream cold
For the Fruit
- 1 stalk rhubarb large, cleaned and cut into bite sized pieces
- 1 lb fresh strawberries washed, dried and hulls removed, larger berries halved or quartered
- ¼ cup sugar
- ¼ cup bourbon
- 1 vanilla bean scraped
For the Bourbon Whipped Cream
- 1 cup heavy cream chilled
- 1 tablespoon bourbon
- 1 tablespoon confectioners sugar
Instructions
To Make the Biscuits
- Preheat the oven to 425°F.
- Whisk together the flour, baking powder, sugar, salt and nutmeg in a medium bowl and then add in about half of the heavy cream. Use a rubber spatula to begin incorporating the cream into the dry ingredients. Add the second half when it's almost fully incorporated and stop mixing the second the dough comes together. Be very careful not to overmix.
- Prepare a baking sheet with parchment paper and place 4 even sized heaps of the dough on top. Bake for about 15-20 minutes or until they are golden brown around the edges. Remove and allow to cool.
To Make the Roasted Strawberries and Rhubarb
- Leave the oven preheated to 425°F. Combine the rhubarb, strawberries, sugar, bourbon and vanilla bean on a large parchment lined baking sheet. Use your hands to thoroughly mix everything together and spread out in an even layer.
- Bake for about 20 minutes until the rhubarb is tender and the liquid has thickened. Remove from the oven and allow to cool. Discard the vanilla bean or save for another use.
To Make the Bourbon Whipped Cream
- Chill a medium sized mixing bowl in the freezer until ready to use. Pour the cream, bourbon and sugar in and begin whipping. Whisk briskly until it forms stiff peaks, about 5 minutes by hand.
To Assemble
- Slice each biscuit in half lengthwise and place each bottom half on a plate. Top with the warm strawberries and rhubarb, then put a heaping dollop of whipped cream on top. Place the top of each biscuit on top of the whipped cream and garnish with a dusting of powdered sugar. Serve immediately.
Notes
- Shortcakes rely on a delicate touch — mix just until the dough comes together, even if a few dry spots remain.
- Use very cold cream for the best whipped texture.
- If your fruit isn’t very sweet, add an extra tablespoon of sugar before roasting.
- Biscuits can be made ahead and frozen — reheat in a warm oven before serving.
- Don’t skip the fresh whipped cream; canned versions won’t hold up here.
These timeless recipes are so good as they are, but sometimes I feel like adding something new, you know, twisting it here and there to create a new set of flavors. This strawberry rhubarb shortcake hits right home ! Lovely ideas and recipes you have, Coley.
I work for a foodtech company called Chicory, and would love to chat with you about becoming our recipe partner. Are you interested?
Hi Chi! Thank you so much for you comments. I hope you try the shortcakes! I'd love to discuss becoming a recipe partner- If you can, shoot me an e-mail at ColeyCooks@gmail.com
Hi Coley, I just sent you an email! Hope to see your response soon
This screams summer! I need this in my life, for sure.
thank you!! I hope you give it a try. More strawberry recipes coming soon!
This is seriously spring on a plate. Gorgeous!
Thanks! Been working on that photography!!
Mmmmmm, these look DELICIOUS Nicole. The only thing better than strawberry shortcake: rhubarb strawberry shortcake 🙂
Thanks Jess!!