TASTY TUESDAY: Strawberry Rhubarb Shortcakes



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Get fresh and fruity with this summer dessert! Strawberry Rhubarb on Buttermilk Shortcakes complete with homemade whipped cream is the perfect treat to share at your next get together. Scroll below to find the step by step recipe!

Thanks to Kristie from The Sweet and Simple Kitchen for this tasty treat! Make sure to follow her on Instagram @thesweetandsimplekitchen to find more tasty baked goods!

Buttermilk Shortcakes with Strawberry Rhubarb Compote & Whipped Cream

Ingredients:

Buttermilk Shortcakes

3 cups all purpose flour

½ cup granulated sugar

1 tbsp baking powder

1 tsp baking soda

½ tsp salt

⅔ cup cold butter, cubed

1 cup buttermilk

1 tsp lemon zest

1 egg

2 tsp pure vanilla extract

Strawberry Rhubarb Compote

1 cup rhubarb, roughly chopped

2 cups strawberries, sliced into halves / quarters

⅓ cup brown sugar

3 tbsp fresh orange juice

1 tbsp cornstarch

Mascarpone Whipped Cream

1 1/2 cup heavy whipping cream

½ cup Mascarpone

2-3 tbsp Granulated sugar (depending on how sweet you like it)

1 tsp pure vanilla extract


Directions:

Buttermilk Shortcakes

1.  Line two baking sheets with parchment paper.

2.  In a small mixing bowl, combine buttermilk, egg, vanilla, and lemon zest. Set in the fridge until ready to use.

3.  Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.

4.  Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.

5.  Drizzle the chilled wet ingredients over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.

6.  Turn the ragged dough out onto a cool lightly flour work surface and dust with flour.  Gently shape the dough into a rough rectangle and fold the right half of the dough over onto the left half; repeat this process 2 more  times.

7.  Dust the top of your dough with a bit more flour and gently roll pat into a 1 1/2 inch thick disk. Use a biscuit cutter or the rim of a glass to cut out your 9 shortcakes.

8.  Place the shortcakes onto your prepared baking sheets; Brush the tops of the shortcakes with a bit of melted butter or heavy cream, and sprinkle with coarse sugar. Set in the freezer to chill for at least 30 minutes or overnight.

9.  Preheat oven to 375F degrees.

10.  Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5-10 minutes.

Strawberry Rhubarb Compote

11.  While your scones are cooling, make your strawberry rhubarb compote.

12.  In a saucepan combine strawberries, rhubarb, brown sugar, orange juice and cornstarch. Toss to coat everything and set over medium heat.

13.  Bring to a simmer and allow to cook until the sauce starts to thicken, but the strawberries and rhubarb are tender but still holding their shape. Remove from heat and set aside until ready to serve.

Mascarpone Whipped Cream

14.  In a medium bowl, beat the mascarpone, vanilla and granulated sugar until smooth. Slowly pour in heavy whipping cream in a steady stream and beat until stiff peaks form. Set aside until ready to use.

15.  To Serve.

16.  Slice your cooled shortcakes in half.

17.  Dollop a spoon full of whipped cream on the bottom half. Add a generous spoonful of the strawberry rhubarb compote on top. Place the top of the shortcake on top of the compote.