Recipe: Strawberry & Rhubarb Shortcake with Fresh Whipped Cream
 
Prep time
Cook time
Total time
 
Sweet, tart & delicious, this strawberry and rhubarb shortcake recipe is a favorite of our guests from all around the country.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
Biscuit
  • 13 Ounces - Flour, all-purpose
  • 1½ Ounces - Sugar
  • 1 Teaspoon - Kosher salt
  • ½ Ounce - Baking powder
  • 6 Ounces - Butter, cold and cubed
  • 1 Each - Egg
  • 1 Each - Egg Yolk
  • 8 Ounces - Heavy Cream
Fruit Filling
  • 1 Quart - Strawberries, washed, stemmed and quartered
  • 1 Each - Lime, zest and juiced
  • 1 Pound - Rhubarb, cleaned and cut into inch pieces
  • ½ Cup - Sugar
  • ½ Cup - Water
  • 1 Teaspoon - Lemon Juice
  • 1 Teaspoon - Ginger, freshly grated
  • 1 Tablespoon - Grenadine
Whipped Cream
  • 2 Cups - Heavy Cream
  • 1 Tablespoon - Sugar
  • 1 Teaspoon - Vanilla
Instructions
Method for Biscuits
  1. Sift together flour and baking powder in large bowl
  2. Add sugar and salt and cubed butter
  3. Working with your hands crumble cold butter into flour until it resembles small peas
  4. Mix heavy cream and eggs together and add all at once to flour mixture and mix until incorporated
  5. Place dough on floured work station and knead only ten times, stop no matter how dough looks
  6. Roll dough out on floured service until ½ inch thickness
  7. Cut out dough with ring molds and place on slipmat, egg wash tops and bake at 375 oven for 7-12 minutes or until golden and cooked through
Method for Strawberry and Rhubarb Filling
  1. Add ½ cup sugar and ½ cup water to sauce pan and bring to boil, until sugar dissolves to create simple syrup
  2. Combine ¼ cup of the strawberries, lime juice and zest, ¼ cup simple syrup in blender. Puree until smooth, strain through fine chinois to remove seeds, reserve in squeeze bottle
  3. Place rhubarb in shallow pan with remainder of simple syrup, lemon juice, grenadine and fresh grated ginger. Over medium/high heat slowly poach rhubarb, 10-12 minutes or until rhubarb is cooked through and soft to touch. Chill rhubarb and reserve
Method for Whipped Cream and Plating
  1. Whip cream in kitchen aid on high speed with whisk attachment until soft peaks (3-4 minutes), add sugar and vanilla
  2. Place biscuits in 350 oven for 2 minutes to re-warm. Scoop of strawberries and garnish with berry puree, top with fresh whip cream and finish with warmed biscuit. Scoop rhubarb and garnish with rhubarb poaching liquid, top with fresh whip cream and finish with warmed biscuit. Serve shortcakes side by side.
Recipe by The Kennebunk Inn at https://www.thekennebunkinn.com/recipe-strawberry-rhubarb-shortcake/