Rhubarb + Strawberry Shortcake

Rhubarb + Strawberry Shortcake

Serves 8 Read entire recipe before you begin
Course Dessert
Cuisine American


  • Rhubarb Compote
  • 6 cups rhubarb cut in 1/2 in pieces
  • ¾ cup sugar
  • ¼ cup water
  • Macerated Strawberries
  • 2 cups strawberries sliced
  • ¼ cup sugar
  • Biscuit dough
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 + 1/2 cups heavy cream
  • Whipped cream
  • 2 cups heavy cream
  • 1 + 1/2 Tbls sugar
  • 1 tsp vanilla


  • Combine rhubarb, water and sugar in a 2 qt. sauce pot . Bring up to simmer stirring occasionally. Cook only about 5 minutes or until tender. Be very gentle during cooking process. Chill.
  • Preheat oven 400°
  • Whisk together flour, baking powder, and salt. Pour in heavy cream and mix, just until the dough comes together. Remove it to a lightly floured cutting board, fold together 2 or 3 times to bring it together. Now pat it down creating a 8 inch circle. Cut the circle in 8 wedges. Remove to a parchment lined baking sheet. Separate the wedges a little , allowing them to expand during baking process. Bake 20 minutes. Cool.
  • The macerated strawberries need to be prepared about 45 minutes before serving, as any longer and they will get mushy and any sooner and they won’t have a chance to soften. Just toss the 2 ingredients together.
  • To make whipped cream combine all ingredients in the bowl you will whip them in , stir and refrigerate 15 minutes. Then just whip.
  • Now it's time to assemble. First cut your biscuit wedges in half around the equator. Place bottom half on a dessert plate, dollop on some whipped cream , top that with some of the compote and some of your strawberries. Place top half on this and repeat with same 3 ingredients. Pour some of your juice from strawberries on and around your creation. Powdered sugar or more strwberries? its up to you.Enjoy