Strawberry and Rhubarb Shortcakes

Any Christmas gathering would benefit from having these small skewers as an addition to the appetizers.

Ingredients

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.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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.)
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.
Knead just until a dough ball forms. Press into a 7×10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5×7-inch rectangle about 1 inch thick.
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.
Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
Slice biscuits in half; serve with filling and whipped cream.
You can use 1 tablespoon lemon juice in place of 2 tablespoons limoncello.