| Portions |
|---|
| Makes 9 |
Ingredients
For the shortcakes:
- 2 ¾ all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cold butter, cut into pats
- 1 ¼ cups cold buttermilk, plus more for brushing
For the fruit and cream:
- 2 cups quartered strawberries
- 2 cups chopped rhubarb
- ½ cup + 1 tablespoon sugar, divided
- 1 ½ cups whipping cream
- 1 teaspoon vanilla extract
Directions
- Heat your oven to 400ºF and line a large sheet pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into pats and toss with the flour mixture. Using your fingers, snap and rub the butter in until the pieces are about the size of peas.
- Make a well in the centre, pour in 1 ¼ cups of the buttermilk, and stir to combine. The dough should hold together but still be a bit crumbly. If needed, add another splash of buttermilk.
- Lightly flour a work surface and scoop handfuls of the dough out, stacking into a rough tower. Scatter the top with flour and press down to about 1-inch thick. Fold the dough over onto itself and repeat this pressing and folding two to three more times to build flaky layers.
- Press the dough into a 1-inch-thick square and cut into nine equal shortcakes. Transfer to the parchment lined sheet pan and brush the tops of the shortcakes with a little extra buttermilk. If time allows, chill the shortcakes in the freezer for about 10 minutes.
- Bake for 20 to 22 minutes or until risen and golden brown. Set aside to cool.
- Meanwhile, prepare the toppings. Combine the strawberries and rhubarb in a small saucepan with ½ cup of sugar. Place the saucepan over medium-low heat and cook for about 15 minutes or until the fruit starts to break down and becomes jammy. Remove the fruit from the heat and set aside to cool to room temperature.
- Just before serving, whip the cream with the remaining 1 tablespoon of sugar as well as the vanilla just until medium to stiff peaks hold.
- To serve, split the shortcakes in half and spoon over some whipped cream. Divide over the fruit mixture and serve.