Strawberry Rhubarb Shortcakes
Shortcakes get a springtime twist in this elevated take on a classic. Juicy strawberries and tangy rhubarb are roasted until jammy, then layered between tender cream biscuits and billowy bourbon whipped cream for a dessert that’s rich, rustic, and full of bright seasonal flavor.
Servings: 4 servings
Calories: 618kcal
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.
Nutrition
Calories: 618kcal | Carbohydrates: 53g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 282mg | Potassium: 344mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1557IU | Vitamin C: 68mg | Calcium: 162mg | Iron: 2mg
