Strawberry and Rhubarb Shortcakes
Description
Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.
Ingredients
•
2 cups chopped rhubarb
•
1/4 cup white sugar
•
2 tablespoons limoncello
•
2 teaspoons cornstarch
•
2 cups hulled and sliced strawberries
•
2 cups all-purpose flour
•
1/4 cup white sugar
•
1 tablespoon baking powder
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
1/2 cup cold butter, cut into pieces
•
2/3 cup buttermilk
•
1 large egg
•
1 teaspoon vanilla extract
•
1 tablespoon whipping cream
•
2 teaspoons coarse sugar
•
1/2 cup whipped cream, or to taste
Directions
1
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.
2
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3
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.)
4
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.
5
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.
6
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.
7
Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
8
Slice biscuits in half; serve with filling and whipped cream.