These delightful shortcakes combine the tangy flavors of rhubarb and the sweetness of strawberries, all nestled between flaky, buttery biscuits. Perfect for a summer dessert or a special occasion.
Ingredients
2 cups rhubarb
3/4 cup sugar
2 tablespoons limoncello
1 tablespoon cornstarch
2 cups strawberries
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon coarse sugar
Method
In a medium saucepan, mix together rhubarb, sugar, limoncello, and cornstarch for the filling. Stir thoroughly until the cornstarch is dissolved, then heat gently over medium heat. Cook for 6 to 8 minutes, stirring now and then, until the rhubarb softens and the mixture thickens. Remove from heat and carefully fold in the strawberries.
Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt for the shortcakes. Add the chilled butter and mix until the butter is evenly coated. Use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together buttermilk, egg, and vanilla extract. Gradually add this mixture to the flour mixture, stirring quickly with a fork. Once the dough begins to come together, transfer it to a floured surface.
Gently knead the dough until it forms a cohesive mass, then shape it into a rectangle approximately 7x10 inches and about 1/2 inch thick. Fold the dough into thirds, then flatten it into a smaller rectangle of about 5x7 inches and about 1 inch thick.
Cut the dough into 8 equal biscuits and arrange them on the prepared baking sheet, leaving about 1 1/2 inches of space between each. Brush the tops with heavy cream and sprinkle with coarse sugar.
Bake in the preheated oven for 12 to 14 minutes, or until the biscuits turn golden brown. Once baked, allow them to cool on a wire rack for around 15 minutes.
After cooling, slice each biscuit in half and serve with the rhubarb-strawberry filling topped with a generous dollop of whipped cream.
