Strawberry-Rhubarb Shortcake Recipe For Your Spring Desert

Looking for fruit deserts to kick start the spring season? Come in the Strawberry-Rhubarb Shortcakes. This delicious snacking/dessert idea has a lot of fallouts when devouring them but they’re fruit dessert options you can’t afford to miss.

Strawberry-Rhubarb shortcakes are small fluffy biscuits with jam and whipped cream. The jam can be made at home or you can simply shop for your favorite jam at your favorite supermarket aisle. If you’ll be making the jam at home, I will suggest making it 5-6 days earlier and store in an air-tight jar/container in the fridge, any shortcake leftovers can also be easily stored in an air-tight container in your freezer.

Discover the recipe below:

Disclaimer: The information shown is based on generally-available information online from ingredients, preparation to nutritional value. It should not be considered a substitute for a professional nutritionist’s advice.

Ingredients:

Serves up to 25.

To Make The Strawberry – Rhubarb at home:

1 cup of granulated sugar

4 Stalked of Chopped Rhubarbs

500g of hulled strawberries

To Make The Shortcakes:

3 cups of all-purpose flour

1/2 Cup of granulated sugar

1 1/2 teaspoon of kosher salt

4 1/2 tablespoons of baking powder

1 1/2 cups of buttermilk

3/4 teaspoon of baking soda

2 sticks of unsalted butter

Lightly Whipped cream

Heavy cream and caster sugar for decoration

How To:

1. To make the Strawbery-Rhubarb Jam: Combine the strawberries, rhubarb, sugar, and 1/2 cup of water in a medium saucepan over low heat. Frequently stirring the mixture, allow it to simmer, and cook (approx 25 to 30 minutes) until the fruits are slightly soft. Allow it to cool and set aside.

2. To make the Shortcake Biscuits: Preheat your oven to 205°C, Line your baking tray/sheet with parchment paper

3. Whisk the flour, sugar, baking soda, baking powder, and salt in a large bowl. Then use your fingertips to add and work the butter into the dry ingredients.

4. When the butter has been well combined with the dry ingredients, stir in the buttermilk using a silicone spatula until a dough is formed. Flour a clean surface on your kitchen tabletop, then dump the dough and pat it into a thick rectangular shape (3/4 inch thickness). When this is done, you can now make a C-fold with your dough using a bench scraper (repeat this process twice, and don’t forget to dust your hands while folding).

5. When you’ve folded the dough into a rectangular shape, then use a sharp knife to cut the dough into 25 to 30 small pieces. Then transfer them to the prepared baking sheet, lightly brush the tops with heavy cream using a pastry brush, sprinkle the icing sugar on top, and bake for approx. 15 to 20 mins until puffed and golden brown.

6. When ready, allow to cool down, then split the biscuits if there are any stuck together, add a large among of whipped cream on top of each shortcake as a base, topped with the jam, and add another large amount of whipped cream onto of the jam. Then Serve.

Nutritional Value:

194 calories

9g fat

28g carbs

3g protein

13g sugars

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Shop The Ingredients:

Berryworld Organic Strawberries 300g

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M&S British Rhubarb 400g

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Ocado Granulated White Sugar 1kg

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75p at Ocado

McDougalls Plain Flour 1.1kg

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Dr. Oetker Gluten Free Baking Powder 170g

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Dr. Oetker Bicarbonate of Soda 200g

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St. Ivel Cultured Buttermilk 284ml

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Lurpak Unsalted Butter 250g

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By Lola Joseph

 

 

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