Tuesday, April 29, 2014

Strawberry-Rhubarb Shortcake with Whipped-Cream Biscuits

For the past week in North Carolina we have had the most beautiful weather. Coming from Boston I savor every single day of sunshine and the first warm day makes me think that summer is here. I was in the grocery store and saw fresh rhubarb which instantly made me think of a summer recipe to make.

I remember seeing a recipe for strawberry-rhubarb shortcake with whipped cream biscuits on Pinterest that sounded like the perfect dessert to have with dinner while we were eating outside!
This recipe is SO simple to make and is so incredibly delicious. I have been making shortcake for years and have always been complimented on my biscuits. I can tell you I am no longer making biscuits with my old recipe moving forward. This recipe calls for homemade whipped cream to make the biscuits. It makes the biscuits so incredibly creamy!! I also like the fact that you can make this recipe ahead of time or in stages depending on how much time you have.

The only tweak I would make to this recipe moving forward is to double the strawberry-rhubarb filling. Personally, I like my shortcake where the strawberry yumminess seeps into the biscuits!!

This recipe was originally from Yankee Magazine - May 2012


Strawberry-Rhubarb Filling: Double this if you like lots of filling!

  • 1lb medium-size strawberries, hulled and quartered
  • 3/4 cup granulated sugar, divided
  • 2 tablespoons freshly squeezed orange juice
  • 1-1/2 cups chopped fresh rhubarb (about 2 stalks)
  • Pinch table salt

Mix berries with 1/4 cup sugar and 2 tablespoons of orange juice in a medium-size bow. Toss gently and set aside.

In a small saucepan, combine rhubarb, remaining 1/2 cup sugar and salt. Set over medium heat to cook, stirring, until sugar melts and liquids are simmering nicely, 8-10 minutes. Remove from heat and cool to room temperature. Rhubarb will soften as it sits.

Add berries and stir. Set aside.

Whipped Cream Biscuits


  • Unsalted butter (to grease baking sheet0
  • 2 cups sifted all-purpose flour, plus extra for work surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • Freshly grated zest of 1 orange 
  • 1 cup heavy cream, plus extra for biscuits
  • Course or granulated sugar
Preheat over to 400 degrees. Grease a baking sheet, and set aside. 

In a large bowl, whisk together flour, baking powder, salt, sugar and orange zest. 

In the bowl of a standing mixer (I used my hand mixer), whip cream until it forms firm peaks. 

Fold whipped cream gently into flour mixture until dough begins to come together. Add a tablespoon of unwrapped cream to mixture until you are able to gather the dough into a ball. Turn out gathered dough onto a floured surface. Press to form a disk about 3/4 inch think. It will be slightly crumbly. 

Using a 2-1/12 inch-wide biscuit cutter, cut biscuits and lay them on a baking sheet. Brush with extra cream and sprinkle with course or granulated sugar (I used Sugar in the Raw!). 

Bake until golden, 15-17 minutes. Cool on racks. 

Whipped Cream


  • 1 cup heavy cream
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla extract
Just before serving, make the whipped cream: Beat cream, sugar and vanilla until firm peaks form. 

To plate, split each biscuit horizontally. Spoon berry and rhubarb mixture on bottom half, cover with top half. Garnish with whipped cream. ENJOY!!

For other summer recipes make sure to check out my Pinterest page.

Happy Pinning!
By Jennifer Shelton