Rose-Scented Strawberry Rhubarb Shortcake
Rhubarb and strawberries go hand in hand because they are in season at the same time and beautifully complement each other. Add some rose water for aromatherapy and you can skip the spa.
Makes
Serving size
Ingredients
INGREDIENTS FRUIT AND WHIPPED TOPPING
1 pound rhubarb, chopped
12 ounces strawberries, chopped
¼ cup honey
1 tablespoon rose water
2 cups whipping cream, pre-whipped, unsweetened
INGREDIENTS FOR BISCUITS
1 ⅛ cups unbleached flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
5 tablespoons butter, unsalted, cut into ½-inch cubes, chilled
½ cup buttermilk, chilled
1 tablespoon butter, unsalted, melted
SPECIAL EQUIPMENT:
Cookie cutter
Baking sheets
Instructions
DIRECTIONS FOR FRUIT TOPPING:
- Preheat oven to 425°F.
- Place chopped rhubarb and strawberries on a baking sheet lined with parchment paper. Bake for 25 minutes.
- Remove from the oven and scrape into a medium mixing bowl.
- Add honey and rose water and mix well.
DIRECTIONS FOR BISCUITS:
- Preheat oven to 350°F.
- Whisk flour, baking powder, baking soda and salt in a bowl.
- Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas.
- Stir in buttermilk just until the dough is moistened.
- Dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together
- Pat the dough into a ½-inch thick disk.
- Using a floured 2 ⅓-inch round cookie cutter, cut out 6 biscuits as closely together as possible.
- Place biscuits on a large baking sheet. Brush the tops with melted butter. Chill in refrigerator until firm, about 10 minutes
- Bake biscuits for 20 minutes, or until golden. Remove from the oven and cool.
DIRECTIONS FOR ASSEMBLY:
- Cut biscuit in half across its diameter.
- Place bottom of the biscuit in the center of an individual serving plate.
- Measure ⅓ cup of the fruit sauce in a measuring cup. Spoon half the ⅓ cup measure of fruit over the biscuit bottom.
- Spoon 2 heaping tablespoons of whipped cream over the fruit on the bottom half of the biscuit.
- Place the top of the biscuit over the cream.
- Spoon the remaining fruit from the ⅓ cup measure over the top of the biscuit. Top with 2 heaping tablespoons of whipped cream and serve.
- Repeat steps 1 to 5 for each serving.
Cooking Tip
If you do not have pre-whipped cream, you can easily make it by whipping up some heavy cream with a tiny bit of sugar. Just make sure the bowl is cold!
Recipe Contributed by FamilyCook Productions
Nutrition Info
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