Strawberry Rhubarb Shortcakes

I love a good strawberry shortcake, but with all the rhubarb growing in my back yard I couldn’t resist to throw it in with the strawberries. It adds just that perfect tartness to the perfectly sweet strawberries. Along with fresh whipped cream and flaky buttermilk biscuits, this is sure to be a hit!

Biscuits

• 4 cups all-purpose flour
• 2 tbsp. baking powder
• 1 tsp. kosher salt
• 2 tbsp. granulated sugar
• 2 sticks cold butter, cubed
• 2 cups buttermilk

Strawberry Rhubarb Sauce

• 2 cup strawberries, trimmed and quartered
• 2 cup rhubarb stalks, trimmed and sliced
• 1/4 cup granulated sugar

Whipped Cream

• 1 1/2 cups heavy cream
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract

Directions

Starting with the biscuits, preheat the oven to 400 degrees. In a large bowl combine together the flour, baking powder, salt, sugar, and whisk together until combined. Add in the cubed butter and work it into the flour with your hands until it is the size of small peas.

Stir in the buttermilk and continue working it into the dough until it’s shaggy, then dump it out onto a floured work surface and press it together until it forms a smooth disk. Using a floured 3 inch round cutter or a glass, cut the biscuits out and place into a buttered cast iron skillet. Brush the tops with a little buttermilk or melted butter and bake for about 20-25 minutes until golden.

While the biscuits are baking add the strawberries, rhubarb and sugar to a medium sauce pan and place over medium heat. Let all the juice release and cook for about 10 minutes until the sauce thickens and the fruit is all broken down. Then remove from heat and let cool completely.

For the whipped cream, add the heavy cream, sugar and vanilla together in a medium mixing bowl and beat with an electric mixer until stiff peaks form.

To assemble, slice a biscuit in half, spoon on some whipped cream and top with the strawberry rhubarb sauce. Enjoy! Makes 7 biscuits!