Sweeten up your spring with this decadent dessert.
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pats
3/4 cup + 2 tablespoons buttermilk, divided
3/4 teaspoon vanilla extract
2 cups quartered strawberries
1 1/2 cups chopped rhubarb
3 tablespoons dry white wine or water
1/4 cup + 2 tablespoons sugar, divided
1 cup whipping cream
1/2 teaspoon vanilla extract
Preheat your oven to 425ºF and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cold butter to the dry ingredients then rub and snap the mixture between your fingers until it resembles very coarse crumbs with some larger chunks of butter scattered throughout.
In a glass measuring cup, combine a three-quarter cup of buttermilk with vanilla extract. Make a well in the center of the dry mixture, add in the buttermilk mixture, and stir just until combined.
Dump the dough out onto a well-floured surface and gently press the dough down with the palms of your hands to about one inch thick then fold the dough over onto itself. Continue to gently press and fold four or five more times.
Press the dough out into a one-and-a-half-inch thick disk and, using a sharp knife or bench scraper, cut the disk into six wedges. Transfer the wedges to the prepared baking sheet and brush the tops of the shortcakes with the remaining two tablespoons of buttermilk. Place the pan into the fridge or freezer for five to 10 minutes to rechill before baking.
Bake for 18 to 20 minutes, or until golden brown and springy to the touch. Set the shortcakes aside on a wire rack to cool.
Combine the strawberries and rhubarb in a small saucepan with the wine or water and a quarter cup of sugar. Place over medium-low heat and cook for about 10 to 15 minutes or until the fruit starts to break down and become jammy. Remove from the heat and set aside to cool slightly or chill in the fridge.
Assemble and Serve
Just before serving, whip the cream on medium speed with the remaining two tablespoons of sugar and the vanilla extract until stiff.
Cut open the shortcakes and fill with cream and the strawberry rhubarb mixture. Sandwich the tops on and serve with more cream and fruit. Enjoy!