Strawberry Rhubarb Shortcake

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Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake

What exactly is a shortcake?  Shortcakes are light, flaky biscuits, pastry, or slices of sweet cake that are smothered with sweetened fruits and whipped cream.

That being said, there are three types of shortcake: large, individual, and sponge.  Large shortcakes are made with biscuit dough that has been cut into large rounds (8 or 9 inches) and layered with fruit and whipped cream, somewhat resembling a layer cake.  This is what we’ve made here.

Individual shortcakes are simply a regular-size biscuit that has been broken in half with fruit and whipped cream between the two halves and on top.

Sponge shortcakes are slices of cake -sponge, angel food, white- that are either layered with the fillings as the individual and large shortcakes are or simply topped with fruit and whipped cream.

Today we’re focusing on the large shortcake because it’s been lost in time a little bit.  We’re kicking the flavor up a notch by using soft white wheat flour (aka, whole wheat pastry flour) and oat flour because of its natural sweetness in the biscuit.  Whole grain flousr really add flavor depth to everything.

And as for the fruit choice?  Why not?  It’s a classic flavor combination and, well…’tis the season!  Nothing says summer’s coming more than strawberry rhubarb desserts.

Strawberry Rhubarb Shortcake
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Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups oat flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp salt
  • 1 1/4 cups shortening
  • 6-7 T water
  • 1 lb strawberries (about 4 cups)
  • 1 1/2 cups rhubarb (about 7 stalks), cut into 1/2 inch pieces
  • 1/2 cup sugar
  • 2 T sugar
  • 1 pint heavy whipping cream
  • 6 T sugar
 
Instructions
 
Combine flours and salt in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Sprinkle with water; toss with a fork. Press into ball.
 
Divide dough into 4 equal parts. Roll each part out on a lightly floured surface into an 8-inch circle, trimming edges evenly with an 8-inch round cake pan.
 
Place circles on baking sheets. Spread butter onto each round and sprinkle generously with sugar. Prick with a fork. Bake at 425 for 15 minutes. Cool on racks.
 
In a large pan over low heat, combine the chopped rhubarb and 1/2 cup of granulated sugar.  Stir to coat the rhubarb thoroughly with the sugar, and let cook, stirring occasionally, until the rhubarb breaks down and becomes sticky and stringy, about 40 minutes to one hour.
 
Put 1/3 of the strawberries into a medium bowl and mash them until they are crushed.  Add the 2 tablespoons of granulated sugar to the bowl.
 
Slice the rest of the strawberries into your desired thickness and add them to the crushed strawberry mixture. Set aside at room temperature for at least 30 minutes.
 
Once the rhubarb is cooked, add this to the strawberry mixture and set aside.
 
Whip cream with 6 T sugar until soft peaks form.
 
Stack pastry circles on a large serving plate, topping each circle with the strawberry rhubarb mixture and whipped cream.
 
*Recipe adapted from The Curvy Carrot
 

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