STRAWBERRY AND RHUBARB SHORTCAKES

Strawberry and Rhubarb Shortcakes image

Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.

Provided by Kaleb

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups chopped rhubarb
¼ cup white sugar
2 tablespoons limoncello
2 teaspoons cornstarch
2 cups hulled and sliced strawberries
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut into pieces
⅔ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon whipping cream
2 teaspoons coarse sugar
½ cup whipped cream, or to taste

Steps:

Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
Slice biscuits in half; serve with filling and whipped cream.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.8 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.1 g, Sodium 496.7 mg