For the Biscuits
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, freshly grated (optional)
- 3/4 cup cold heavy cream
For the Fruit
- 2 large stalks rhubarb, cleaned and cut into bite sized pieces
- 1 lb fresh strawberries, washed, dried and hulls removed, larger berries halved or quartered
- 1/4 cup sugar
- 1/4 cup bourbon
- 1 vanilla bean, scraped
For the Bourbon Whipped Cream
- 1 cup heavy cream, chilled
- 1 tablespoon bourbon
- 1 tablespoon confectioners sugar
quTo Make the Biscuits
- Preheat the oven to 425 degrees. 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 degrees. 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.
- 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. Leftover strawberries, rhubarb and whipped cream can be stored in an air tight container in the fridge. Biscuits are best kept frozen for later use.
Biscuit recipe adapted from Serious Eats: https://www.seriouseats.com/recipes/2014/05/best-quick-and-easy-strawberry-shortcake-recipe.html
Keywords: strawberry shortcake, roasted strawberries, strawberry rhubarb, bourbon