This weeks recipe, Strawberry Rhubarb Shortcake, uses two of my favourite fruits and veggies growing in my garden right now. Rhubarb tends to start growing much earlier than strawberries but it has a relatively long season and thankfully it is still growing like crazy as my strawberries finally start ripening alongside.
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 yet it’s fabulous enough to end a Sunday dinner.
Cheers to the last days of spring, my friends. I hope you find yourselves enjoying all the best foods of the season from your garden or farmer’s market.
ox Sabrina
PS. You can find my Lavender Syrup Recipe along with other ways to preserve lavender here.
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.
Ingredients
Shortcake
- 1/2 c Salted Butter, Melted If using unsalted butter, add 1/2 tsp salt
- 2/3 c Milk I used whole milk (3.25% mf)
- 1 Egg
- 1 tbsp Vanilla
- 1 tbsp Sugar (I used plain granulated sugar)
- 2 c All Purpose Flour
- 1 tbsp Baking Powder
Strawberry Rhubarb Filling
- 3 c Rhubarb, Cut In 1/2" Pieces
- 1 c Strawberries, Halved Or Quartered
- 1/3 c Sugar Plain granulated sugar
- 2 tbsp Cornstarch
- 2+4 tbsp Water, Divided
Whipped Cream
- 2 c Whipping Cream (500 ml)
- 3-4 tbsp Confectioners Sugar, To Taste
- 1 tsp Vanilla Or Lavender Syrup
- 1/2 tsp *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
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Preheat oven to 400' F
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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.
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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.
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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
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In a medium pot add chopped fruit and sugar and let sit 10 minutes until juices start to appear, stirring occasionally.
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Set pot on burner set to medium, add 2 tbsp 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 tbsp 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
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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
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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.
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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.
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 😉
Extra whip it is! 🍓 I hope your rhubarb does well this year, mine was the best it’s ever been. Enjoy!
WOW! This is quite the shortcake and using my two fav summer flavours! Just delicious!
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 🙂
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!
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!
I love a good strawberry shortcake and your twist by adding rhubarb is genius! I can’t wait to try this recipe!
Thanks so much Nina! I hope you love it as much as we do!
This strawberry rhubarb shortcake is so dreamy, and the perfect dessert to serve to guests this summer!!! It’s very impressive!
Thank you Vanessa! It’s so easy too, so you can enjoy your time with summer guests. 💕