Strawberry Rhubarb Shortcake



  • 3 1/3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 8 ounces cold butter
  • 2 eggs, lightly beaten
  • ¾ cup buttermilk
  • ½ teaspoon vanilla

Strawberry Rhubarb Filling

Whipped Cream


  1. Preheat oven to 400°F.
  2. Combine dry ingredients. Cube butter into small pieces. Cut butter into dry ingredients with pastry blender or paddle attachment on mixer.
  3. Whisk together liquid ingredients. Add all at once to dry ingredients and mix until moist. Do not over mix.
  4. Turn out onto floured surface, knead about one minute, flatten to ½ inch thick round, and punch out using a cutter. Depending on the size of your cutter, this should make approximately 10 biscuits, so you will have extra left over.
  5. Brush lightly with beaten egg and bake for 15 – 20 minutes until golden on top.
  6. Split biscuits and heap strawberry mixture on the bottom half. Add a dollop of whipped cream and cover with top of biscuit. Dust with confectioner’s sugar.

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