Twisting up the classic by adding delicious rhubarb to bring out the season’s best. This Strawberry Rhubarb Shortcake is sweet, slightly tart and pairs perfectly with the homemade sugar biscuits and vanilla whipped cream.
If you’re a pie lover, try this easy Berry Sheet Pan Pie!
My husband’s all time favorite dessert is strawberry rhubarb pie and while I’m not a huge baker, I’ve been known to whip up a pie or two, if I’m feeling especially nice. Don’t get me wrong, I love a good pie, but they can be labor intensive so I tend to save them for special occasions.
When a Facebook group I belong to declared April was Strawberry Shortcake month, I wasn’t missing it. But because I can’t leave anything alone, I had to twist up the ingredients some how and bring my own special twist to the classic dessert.
Now I love a good pound cake with strawberry shortcake but this time, I wanted a mouth-watering biscuit that I could smother in the luscious sauce. So for this Strawberry Rhubarb Shortcake you start with a sugar biscuit, smother it with strawberry rhubarb sauce and top it with homemade vanilla whipped cream because the stuff in the tub just won’t cut it!
Our family is obsessed with strawberries! My kids devour them so much so that I can’t keep a container in the house. The name of my blog is also a strong indication that strawberries have special meaning to me aside from the fact I am a strawberry blonde.
the very first recipe I posted on my blog, was Strawberry White Chocolate Blondies, which were so cliché, but I did that on purpose. While the photos need some updating, hello 3 years ago, the recipe is fantastic. So if you are a strawberry lover, I highly recommend them.
Back to the dessert at hand, Strawberry Rhubarb Shortcake. I had a hard time finding rhubarb, which surprised me because it’s currently in season. Although, may be a tad early. Regardless, I found some and wasted no time rushing home to make the strawberry rhubarb sauce.
I used a recipe I found in Food Network magazine because it looked amazing and also used cardamom pods in the sauce. Do not skip this step. The subtle flavor of cardamom is enough to have you never making strawberry sauce without it again.
As for the biscuits, I went with a recipe from Bobby Flay because he biscuits never seem to disappoint. I made the biscuits smaller than he did as I don’t like too much bread to sauce ratio. They came out perfect. Not too sweet, spongy and soft.
When it comes to whipped cream, I love to make my own. You can control the ingredients and add any flavorings you want. It’s super simple with just heavy cream, powdered sugar and vanilla extract. For this Strawberry Rhubarb Shortcake I used vanilla bean paste as I love the look of the black speckles.
Strawberry Rhubarb Shortcake will become your new go to dessert!
This recipe is easy, can feed a crowd and it’s portable too for all those picnics, get together and summertime parties. My kids and husband gobbled it up and declared it was “THE BEST!”
Strawberry Rhubarb Shortcake
Prep
Cook
Inactive
Total
Yield 8 servings
Twisting up the classic by adding delicious rhubarb to bring out the season's best. This Strawberry Rhubarb Shortcake is sweet, slightly tart and pairs perfectly with the homemade sugar biscuits and vanilla whipped cream.
Ingredients
Strawberry Rhubarb Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 5 green cardamom pods
- 1 pound rhubarb, cut into 12" pieces
- 1 cup strawberries, sliced
Sugar Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, diced and cold
- 3/4 cup buttermilk
- 1/4 cup heavy cream
- granulated sugar for sprinkling
Vanilla Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
Strawberry Rhubarb Sauce
- Into a medium sauce pot over medium heat, combine sugar, 1/2 cup water and cardamom pods. Bring to a simmer. Add rhubarb and cook until it starts to break down, about 5 minutes. Transfer to a bowl and allow to cool. When cooled, stir in strawberries
Sugar Biscuits
- Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a Silpat.
- Into a large bowl combine flour, baking powder, baking soda, salt. Spread cold butter over the top of the mixture and using a pastry cutter, a knife or your hands, incorporate the flour until there are small pea-sized crumbs. Add the buttermilk and mix until just combined.
- Sprinkle flour onto a work surface and place dough on top. Pay dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Repeat the process until all dough has been used. Place biscuits onto prepared pan. Brush biscuit tops with heavy cream and sprinkle with sugar.
- Bake in oven for 10-12 minutes or until golden brown.
Vanilla Whipped Cream
- Into a large bowl or the bowl of your stand mixer fitted with the whisk attachment add heavy whipping cream and beat on high speed for 2 minutes. turn mixer down to low and add in powdered sugar and vanilla. Return mixer to high speed and beat until stiff peaks about 1 minute.
Strawberry Rhubarb Shortcake Assembly
Cut sugar biscuits in half and top with strawberry rhubarb sauce. Dollop with vanilla whipped cream and dig in!
Courses Dessert
Nutrition Facts
Serving Size 8 servings
Amount Per Serving | ||
|---|---|---|
Calories 366 | ||
% Daily Value | ||
Total Fat 16 g | 25% | |
Saturated Fat 10 g | 50% | |
Cholesterol 51 mg | 17% | |
Sodium 174 mg | 7% | |
Total Carbohydrates 53 g | 18% | |
Dietary Fiber 1 g | 4% | |
Sugars 29 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The strawberry rhubarb sauce would also be good on top of ice cream, pound cake and eaten right off the spoon. Make a big batch and store it in an air tight container and it’ll keep for quite some time….that is if it will last that long!
I’m sharing this recipe with all of you through Fantastical Food Fight. I’m a sucker for groups that focus on posting food for a festive holiday. I just love them! This month the theme was Strawberry Shortcake and my fellow bloggers did not disappoint. Be sure to check out the their recipes below
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Karen says
I love the cardamom in that strawberry rhubarb sauce. I can’t wait to try this. Pinned!
Megan | Strawberry Blondie Kitchen says
Thanks Karen! The cardamom adds a subtle hint of flavor that is absolutely delicious. I hope you try it and enjoy it as much as we do!
Wendy says
Strawberry and rhubarb are so perfect together. Love this dessert.
Megan | Strawberry Blondie Kitchen says
Yes, they are a perfect match!
Vicky says
I love a good strawberry shortcake and the addition of the rhubarb makes this even better. I love the idea of using a biscuit as a base because it seems like you can control your portions more this way.
Megan | Strawberry Blondie Kitchen says
Vicky, I agree! If I just want to have half a biscuit, it’s so much smaller but still equally delicious!
Veena Azmanov says
Wow, this Strawberry Rhubarb Shortcake so cute! I would love to eat it for breakfast, lunch and dinner! Thank you for sharing this great recipe!
Megan | Strawberry Blondie Kitchen says
Thanks Veena! It’s perfectly suitable any time of the day!
Sharon says
Shortcakes are a favorite to make for a quick dessert during the Summer. I love how you updated a classic with the addition of rhubarb. Delicious!
Megan | Strawberry Blondie Kitchen says
They’re so light and refreshing for the summer and strawberry rhubarb is such a classic!
Jessica Formicola says
Strawberry rhubarb is my favorite! Summer perfection!
Megan | Strawberry Blondie Kitchen says
Thanks! We love Strawberry rhubarb too! Such a delicious combo!
Barrie says
I never make rhubarb, but I think this combo sounds and looks fantastic!
Megan | Strawberry Blondie Kitchen says
It’s a fantastic combo! I hope you try it someday!
Lynda says
Your sauce sounds amazing – the cardamom addition is inspired!
Megan | Strawberry Blondie Kitchen says
Thank you! It’s a delicious addition to the sauce!
Amy's Cooking Adventures says
This sounds amazing!!!
Subhasmita Panigrahi says
Strawberry and Rhubarb is a hit combination. Desserts, ice-creams, this sacue can be used in so many ways. Delicious.
Gloria says
The classic flavour combo NEVER goes out of style. I cannot wait for fresh berry season…and I totally LOVE shortcake. This looks like a great dessert, but also as a brunch item for Mother’s Day. Delicious.
Patty says
Oh my! If rhubarb wasn’t so difficult to find at the moment I’d just run to the shop, get the ingredients and make your recipe right now! Your rhubarb sauce has me drooling, I tend to drink the juices by the spoon. Seriously I can’t wait to try your recipe, pinned it for when I put my hand on some rhubarb!
Carmy says
Shortcakes are one of my favs desserts! Sadly, not my partner’s fav BUT he likes strawberry rhubarb so maybe, just maybe, I can convince him that this recipe is the bomb dot com! This is the perfect summer dessert and I’ll definitely have to make extra to drizzle on top of some ice cream as well.
Tina says
Strawberry and rhubarb go together like peas and carrots. We have a rhubarb plant and really enjoy making the pies. Your dessert looks amazing. Red is my favorite color, that might be why I am so partial to red desserts. Thanks for sharing your recipe!
Sarah says
Oh my gosh- I love strawberry shortcake! And I bet this is even better with the tart rhubarb. This is genius- I’m so excited about rhubarb season!
Brittany says
I LOVE your twist on Strawberry Shortcake! I just know those cardamom pods added such great flavor to the strawberry rhubarb sauce. I cannot wait to try this!!
Marisa Franca @ All Our Way says
Your strawberry shortcake looks so cute. I love the addition of rhubarb to it. In fact, I always did think that strawberry and rhubarb go perfectly together!! A great dessert to welcome spring.
Sarah E. says
Brilliant combo for a shortcake! I love strawberry-rhubarb anything, so I cannot wait to try this recipe out. Thanks for joining in 🙂