| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 pound strawberries, hulled and thinly sliced
- 2 to 4 tablespoons granulated sugar (start with 2 tablespoons, add more if the berries aren’t very sweet)
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1/2 cup granulated sugar
- 1 to 1 1/2 teaspoons finely ground black pepper, optional
- 1 1/2 teaspoons fine salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 1/2 cups rhubarb, cut into 1/2-inch dice (2 to 3 stalks)
- 1/2 cup cold milk, plus 2 tablespoons for brushing
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup turbinado sugar
- Whipped cream, for topping
Instructions
- For the macerated strawberries: Combine the strawberries and sugar in a medium bowl. Toss to combine. Cover with plastic wrap and refrigerate 1 to 2 hours.
- For the shortcakes: Preheat the oven to 400 degrees F.
- In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using. Using a bowl scraper or your fingers, work in the butter until the mixture resembles a coarse meal (using your fingers will create a more cake-like texture). Add the rhubarb and toss to coat; make a well in the center. Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well. Mix just until combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc. Cut out rounds using a 3-inch biscuit cutter; make sure you don’t twist the cutter, otherwise you’ll squish the sides and the shortcakes won’t rise. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
- Place the rounds, bottom-side up, on a parchment-lined baking sheet. Brush each with milk and sprinkle with turbinado sugar. Bake until the tops are golden brown, about 25 minutes. Let cool completely on the baking sheet.
- With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate. Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 430 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 3 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 464 mg |
Reviews
My family and I loved these shortcakes and I will be making them again.
You just have to remember that these are more of a biscuit than a spongy cake. If you keep that in mind then they will be a big hit.
I did cut the pepper in half because I was afraid of how it would taste.
I saw this episode and was excited to try it as I love strawberry shortcake AND rhubarb. Followed the recipe exactly, and had a few notes:- The biscuit texture was nice, though mine spread a bit. It could have been my error in cutting them with a water glass and not a biscuit cutter. I did not twist the glass, just pressed down.- I would skip the parchment paper next time: the paper burned around the edges at 400 degrees (unpleasant smell) and I think it contributed to burning the bottom of some of my biscuits, when the tops looked perfect.- I put just over a teaspoon of fresh ground pepper in and it was VERY noticeable. Not altogether off-putting, but it overpowered the rhubarb. I would try 1/4 teaspoon next time.
– Presentation was nice with the fresh whipped cream and turbinado sugar added a great texture!
– Presentation was nice with the fresh whipped cream and turbinado sugar added a great texture!
The flavor was fine however these shortcakes did not rise-more like a deflated cookie.