The best delicious Strawberry Rhubarb Shortcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry Rhubarb Shortcakes recipe today!
Hello my friends, this Strawberry Rhubarb Shortcakes recipe will not disappoint, I promise! Made with simple ingredients, our Strawberry Rhubarb Shortcakes is amazingly delicious, and addictive, everyone will be asking for more Strawberry Rhubarb Shortcakes.
What Makes This Strawberry Rhubarb Shortcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Strawberry Rhubarb Shortcakes.
Ready to make this Strawberry Rhubarb Shortcakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FOR THE FILLING
1 1/2 lb Rhubarb; trimmed and cut
; into 3/4-inch
; pieces (about 4
; cups)
1/3 c Sugar
2 tb Fresh orange juice
1 pt Strawberries; hulled and
-sliced
-FOR THE SHORTCAKES-
2 c All-purpose flour
3 tb Sugar
1/2 ts Salt
1 tb Double-acting baking powder
1 1/2 ts Cardamom
1 1/2 tb Freshly grated orange zest
1/2 Stick cold unsalted butter;
-cut into bits (1/4
; cup)
2 tb Cold vegetable shortening
1/4 c Milk
1 lg Egg
1 ts Vanilla
1 c Well-chilled heavy cream
1 tb Sugar; or to taste, up to
; 2
1/2 ts Orange-flower water;
-(available at
; specialty foods
; shops) or vanilla,
; or to taste
Make the filling:
In a heavy saucepan combine the rhubarb, the sugar, and the orange juice
and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or
until the rhubarb is tender. Transfer the mixture to a bowl, stir in the
strawberries, and let the mixture cool. Chill the filling, covered, for at
least 2 hours or overnight.
Make the shortcakes:
Into a bowl sift together the flour, the sugar, the salt, the baking
powder, and the cardamom and blend in the orange zest, the butter, and the
shortening until the mixture resembles meal. In a small bowl whisk together
the milk, the egg, and the vanilla, add the milk mixture to the flour
mixture, and stir the mixture with a fork until it just forms a dough. Turn
the dough out onto a floured surface and knead it gently for 20 seconds.
Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the
wedges to a buttered baking sheet. Bake the shortcakes in the middle of a
preheated 425F. oven for 12 to 15 minutes, or until they are golden,
transfer them to a rack, and let them cool.
In a bowl with an electric mixer beat the cream until it just holds soft
peaks and add the sugar, beating. Beat in the orange-flower water and beat
the cream until it holds stiff peaks. Split the shortcakes horizontally
with a fork, arrange the bottom halves on 6 plates, and spoon the filling
over them. Spoon the whipped cream over the filling and cover it with the
top halves of the shortcakes.
Serves 6.
Yields
1 servings
Leave a Reply