Strawberry Rhubarb Shortcake
Ingredients
Strawberry Topping
-
16
ounces
strawberries, hulled, washed, chopped
-
2
tablespoons
granulated sugar
Shortcakes
-
2
cups
all-purpose flour
-
2
tablespoons
sugar
-
1
tablespoon
baking powder
-
¼
teaspoon
salt
-
2
teaspoons
orange zest
-
5
tablespoons
unsalted butter, cut into small pieces and chilled
-
1
cup
chopped rhubarb
-
1
large
egg
-
¾
cup
cold heavy cream plus extra cream to brush the tops
-
1
teaspoon
vanilla extract
-
to taste
turbinado sugar for sprinkling on top of shortcakes
-
to serve
whipped cream
Instructions
- Mix strawberries with sugar and refrigerate until serving.
- Preheat oven to 400°F and prepare a baking sheet.
- Whisk together flour, sugar, baking powder, salt, and orange zest in a bowl.
- Cut in the butter until the mixture resembles small peas, then stir in rhubarb.
- In another bowl, whisk together egg, heavy cream, and vanilla, then combine with dry ingredients.
- Turn the dough onto a floured surface, pat into a circle, and roll to about an inch thick.
- Cut out shortcakes and place them on the baking sheet.
- Brush with cream and sprinkle with turbinado sugar, then bake for 12-14 minutes until golden.
- Cool shortcakes on a rack and serve with strawberries and whipped cream.
Nutrition Facts (estimated)
Servings
10 shortcakes
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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