Strawberry Rhubarb ShortcakeDawn Mikesell
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.
- 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