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    Home » Recipe » Ultimate Strawberry Rhubarb Shortcake

    Ultimate Strawberry Rhubarb Shortcake

    Published: Jun 13, 2019 · Modified: Oct 29, 2021 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Strawberries And Rhubarb-A Favourite Dessert Combination

    Strawberry Rhubarb Shortcake uses two of my favourite fruits and veggies growing in my garden right now (late spring). Rhubarb tends to start growing much earlier than strawberries but it has a relatively long season. Thankfully it is still growing like crazy as my strawberries finally start ripening alongside. Time for ALLL the strawberry rhubarb desserts! (Have you tried my Strawberry Rhubarb muffins or Rhubarb Snack Cake yet?)

    Perfect For Camping Or Potluck, Easy Strawberry Rhubarb Cake Recipe
    Perfect For Camping Or Potluck, Easy Strawberry Rhubarb Cake Recipe
    Jump to:
    • Strawberries And Rhubarb-A Favourite Dessert Combination
    • Easy Traditional Shortcake Recipe
    • Can You Make This Ahead
    • Can I Use Other Fruit
    • Strawberry Shortcake Variations
    • Recipe

    Easy Traditional Shortcake Recipe

    This is an easy and simple dessert with a cake that takes under 30 minutes to make and bake. The strawberries and rhubarb are gently cooked with a little sugar and thickener to create an incredibly luscious filling then topped with lightly sweetened whipped cream flavoured with lavender syrup or vanilla. Super simple to make, this crowd-pleaser is the ultimate dessert to bring for a potluck or a camp out because each component can be made ahead and it's fabulous enough to end a Sunday dinner.

    Fresh Everbearing Strawberries From My Garden
    Fresh Everbearing Strawberries From My Garden

    Can You Make This Ahead

    Yes. Or at least you can make each component ahead of time and assemble shortly before serving. The shortcake and the fruit sauce can be made the day before. The whipped cream can be made up to a few hours before. Ideally you will do the final assembly within an hour or two of serving so the cream stays fluffy. This recipe does not freeze well.

    Best Easy Summer Shortcake With Strawberries And Rhubarb
    Best Easy Summer Shortcake With Strawberries And Rhubarb

    Can I Use Other Fruit

    Absolutely! Stone fruits and berries each go beautifully in a shortcake. If using soft berries like raspberries, I would just use them fresh instead of cooking them. Stone fruit can be used fresh but will also benefit with the same cooking as the strawberry rhubarb mixture. If you are somewhere tropical, fresh, uncooked passionfruit makes an extra special treat as the fruit topping. (Got plums? Try my Plum Clafoutis recipe.)

    Strawberry Shortcake Variations

    If you prefer, you can certainly use a non dairy whipped cream . You could also make your shortcakes in small individual servings (reduce baking time accordingly). With individual servings, you can create a strawberry shortcake bar and let everyone top their shortcake how they like. This would make a wonderful dessert for a Fourth of July or Canada Day celebration, don't you think?

    Cheers my Friends. As always, if you have any questions at all about this recipe or another, ask away and I will always do my best to give you a prompt and helpful answer.

    ox Sabrina

    PS. You can find my Lavender Syrup Recipe along with other ways to preserve lavender here.

    Recipe

    Easy Cake With Strawberry Rhubarb Compote And Lavender Whipped Cream

    The Ultimate Strawberry Rhubarb Shortcake

    Delicious and easy, luscious strawberries and rhubarb marry with cream, lavender or vanilla and a one-bowl shortcake recipe. The components can all be made ahead and assembled right before serving. You can make this as one long cake, sliced at the table or individual drop biscuit cakes.
    5 from 8 votes
    Print Pin Rate
    Course: Baking, Cake, Dessert
    Cuisine: canadian
    Prep Time: 30 minutes
    Cook Time: 18 minutes
    Author: Sabrina Currie

    Ingredients

    Shortcake

    • ½ c Salted Butter, Melted If using unsalted butter, add ½ teaspoon salt
    • ⅔ c Milk I used whole milk (3.25% mf)
    • 1 Egg
    • 1 tablespoon Vanilla
    • 1 tbsp Sugar (I used plain granulated sugar)
    • 2 c All Purpose Flour
    • 1 tablespoon Baking Powder

    Strawberry Rhubarb Filling

    • 3 c Rhubarb, Cut In ½" Pieces
    • 1 c Strawberries, Halved Or Quartered
    • ⅓ c Sugar Plain granulated sugar
    • 2 tablespoon Cornstarch
    • 2+4 tablespoon Water, Divided

    Whipped Cream

    • 2 c Whipping Cream (500 ml)
    • 3-4 tablespoon Confectioners Sugar, To Taste
    • 1 teaspoon Vanilla Or Lavender Syrup
    • ½ teaspoon *Optional* Cream Of Tartar Optional but helps keep whipped cream stiff if serving in large cake format or whipping it ahead of time.

    Instructions

    Shortcake

    • Preheat oven to 400' F
    • Melt butter and then whisk in milk, egg and vanilla. In a separate bowl, combine dry ingredients- flour, baking powder and sugar and mix well then pour wet ingredients into dry. Easy right?!?! Stir gently to combine but don't mix too much, the dough should look shaggy and just stick together.
    • Line a baking sheet with parchment and then scrape and pour out batter down the middle of the pan to make a long rectangle/oval shape, this doesn't need to be perfect. Alternatively, drop by heaping tablespoonfuls to make individual cakes, adjust time accordingly.
    • Put on middle rack in oven and bake 17-20 min. for 1 large cake and approximately 12 minutes if making as individual cakes. When a toothpick inserted in the middle comes out clean, it's done. Cool on a wire rack. If not serving the same day, once completely cool cover in a container or with plastic wrap until using.

    Strawberry Rhubarb Filling

    • In a medium pot add chopped fruit and sugar and let sit 10 minutes until juices start to appear, stirring occasionally.
    • Set pot on burner set to medium, add 2 tablespoon of water and put lid on. Once it starts to steam, remove lid and stir occasionally until rhubarb is cooked but still has some chunks, approximately 10 minutes, then remove from heat. Stir together cornstarch and 4 tablespoon water, then pour in while stirring constantly to prevent lumps and then return to stove. Bring to a simmer, stirring frequently until cornstarch is cooked and mixture is thickened, approximately 2 minutes, then remove from heat and let cool to room temperature.

    Whipping Cream

    • In a separate bowl (pre-chilled if possible) mix together sugar, cream of tartar if using. Next add vanilla or lavender syrup and cream and beat on high with electric mixer until stiff peaks form. (Be careful to stop at stiff peaks so butter/lumps don't start to form)

    Assembly

    • Using a large serrated bread knife held horizontally (parallel to the table), slice the cake through the middle creating a top and bottom. Gently lift off top and put bottom on serving platter.
    • Spread strawberry rhubarb topping over bottom layer evenly. Top with whipped cream and then gently put the top layer of cake on.
      *Note this is best assembled shortly before serving so the cake doesn't absorb the filling and get too soft.
      Optional garnish: Sprinkle with confectioners sugar or fresh strawberries and lavender buds if desired.
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    Individual Strawberry Rhubarb Shortcakes
    Individual Strawberry Rhubarb Shortcakes
    Sumptuous Strawberry Rhubarb Shortcake
    Sumptuous Strawberry Rhubarb Shortcake
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Dawn - Girl Heart Food

      June 16, 2019 at 10:36 am

      5 stars
      What a delicious summertime treat! Can't wait for our rhubarb to grow a little more so I can give this beauty a try!! Extra whipped cream for me please 😉

      Reply
      • SabCurrie

        June 16, 2019 at 12:17 pm

        Extra whip it is! 🍓 I hope your rhubarb does well this year, mine was the best it’s ever been. Enjoy!

        Reply
      • Anna

        June 24, 2021 at 7:21 pm

        This looks delicious! I can't wait to try this recipe! How many does this recipe serve?

        Reply
        • Sabrina Currie

          June 24, 2021 at 8:55 pm

          Thanks! This make 12 jumbo muffins.

          Reply
    2. Jessica

      June 18, 2019 at 2:41 pm

      5 stars
      WOW! This is quite the shortcake and using my two fav summer flavours! Just delicious!

      Reply
      • SabCurrie

        June 18, 2019 at 7:12 pm

        Thanks Jessica! Who doesn’t love strawberries and rhubarb together, right?!?! My favourite part of this dessert is how fast and easy the cake is, I hope you enjoy it 🙂

        Reply
    3. Colleen

      June 18, 2019 at 2:45 pm

      5 stars
      I have a bumper crop of rhubarb and we are loving trying to come up with new ways to use it, so I can't wait to make this delicious dessert!

      Reply
      • SabCurrie

        June 18, 2019 at 7:11 pm

        Yay! Glad I could help! I truly love rhubarb anything, it’s right up there with lemon, so tart and tangy and this cake really highlights that. Thanks Colleen!

        Reply
    4. Nina

      June 19, 2019 at 10:20 am

      5 stars
      I love a good strawberry shortcake and your twist by adding rhubarb is genius! I can't wait to try this recipe!

      Reply
      • SabCurrie

        June 19, 2019 at 3:15 pm

        Thanks so much Nina! I hope you love it as much as we do!

        Reply
    5. Vanessa | Zest & Simmer

      June 23, 2019 at 9:23 am

      5 stars
      This strawberry rhubarb shortcake is so dreamy, and the perfect dessert to serve to guests this summer!!! It’s very impressive!

      Reply
      • SabCurrie

        June 23, 2019 at 9:45 am

        Thank you Vanessa! It’s so easy too, so you can enjoy your time with summer guests. 💕

        Reply

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