Strawberry Rhubarb Shortcake With Flaky Biscuits And Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings (8 shortcakes)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour (includes cooling)

Quick Ingredients

• Compote: 1 lb (454 g) strawberries, 12 oz (340 g) rhubarb, 1/2 cup (100 g) sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1/8 tsp salt, 1/2 tsp vanilla, 1 tbsp cornstarch + 1 tbsp water (optional)
• Biscuits: 2 cups (250 g) all-purpose flour, 2 tbsp (25 g) sugar, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 2 tbsp (30 ml) buttermilk for brushing, 1 tbsp coarse sugar (optional)
• Whipped cream: 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1 tsp vanilla, pinch of salt

Do This

• 1) Make compote: simmer strawberries, rhubarb, sugar, lemon, and salt 10–14 minutes; thicken if desired; cool.
• 2) Heat oven to 425°F (220°C); chill butter; line a baking sheet or set out a 10-inch cast iron skillet.
• 3) Mix dry biscuit ingredients; cut in cold butter; stir in cold buttermilk just until shaggy.
• 4) Pat to 1-inch thick; cut 8 biscuits; bake 15–18 minutes until tall and golden; cool 10 minutes.
• 5) Whip cream with powdered sugar, vanilla, and salt to soft peaks.
• 6) Split warm biscuits; spoon on strawberry-rhubarb compote; finish with whipped cream.

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Why You’ll Love This Recipe

• True shortcake texture: flaky, tender biscuits that soak up the juices without getting gummy.
• Sweet-tart balance: rhubarb keeps the strawberries bright and not cloying.
• Make-ahead friendly: compote can be made days in advance; biscuits can be baked earlier in the day.
• Big payoff, simple tools: no special equipment beyond a pot, bowl, and baking sheet (or skillet).

Grocery List

• Produce: 1 lb (454 g) strawberries, 12 oz (340 g) rhubarb, 1 lemon (for zest and juice)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, cornstarch (optional), coarse sugar (optional)

Full Ingredients

Strawberry Rhubarb Compote

• 1 lb (454 g) strawberries, hulled and quartered (or halved if small)
• 12 oz (340 g) rhubarb, trimmed and sliced 1/2-inch thick
• 1/2 cup (100 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/8 tsp fine salt
• 1/2 tsp vanilla extract
• Optional, for a thicker compote: 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water

Flaky Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus extra for shaping
• 2 tbsp (25 g) granulated sugar
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) buttermilk, for brushing tops
• Optional: 1 tbsp coarse sugar for sprinkling tops

Soft Whipped Cream

• 1 cup (240 ml) heavy cream, very cold
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Cook the strawberry rhubarb compote

In a medium saucepan, combine the strawberries, rhubarb, granulated sugar, lemon juice, lemon zest, and salt. Set the pan over medium heat.

Cook, stirring frequently, until the fruit releases its juices and the rhubarb turns tender but not completely broken down, 10–14 minutes. You’re looking for a glossy, spoonable mixture with visible pieces of fruit.

Remove from the heat and stir in the vanilla extract.

Step 2: Thicken (optional) and cool the compote

If you want a thicker, more “jammy” topping that sits tall on the biscuits, stir the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) into the hot compote. Return to medium heat and cook, stirring constantly, until it bubbles and thickens, 45–60 seconds.

Transfer compote to a bowl and cool at room temperature for 15 minutes, then refrigerate until lukewarm or cold (it thickens more as it cools). If you like the contrast of warm fruit and cool cream, keep it slightly warm instead of chilling completely.

Step 3: Preheat the oven and set up your pan

Arrange a rack in the middle of the oven and preheat to 425°F (220°C).

Line a baking sheet with parchment paper or use a 10-inch cast iron skillet (unlined is fine). The skillet gives especially crisp, browned bottoms and a rustic look.

Step 4: Make the biscuit dough (keep it cold)

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Add the cold butter cubes and cut them in using a pastry cutter, two knives, or your fingertips. Stop when you have a mix of pea-size pieces and some flatter shards (those buttery shards are what create flaky layers).

Pour in the cold buttermilk and stir gently with a fork just until you get a shaggy dough with a few dry bits remaining. If the bowl looks very dry, drizzle in 1–2 tbsp extra buttermilk (only as needed).

Step 5: Fold, cut, and bake the biscuits

Turn the dough onto a lightly floured surface. Pat into a rough rectangle about 1 inch (2.5 cm) thick. For flakier layers, fold the dough in half, then in half again (a simple “letter fold”), then gently pat back to 1 inch thick.

Cut 8 biscuits using a 2 1/2-inch round cutter, pressing straight down (don’t twist, which can seal the edges and reduce rise). Gather scraps once, pat gently, and cut remaining biscuits.

Arrange biscuits close together (nearly touching) on the prepared baking sheet or in the cast iron skillet for taller rise. Brush tops with 2 tbsp buttermilk and sprinkle with coarse sugar if using.

Bake at 425°F (220°C) until puffed and deeply golden on top, 15–18 minutes.

Step 6: Cool the biscuits briefly

Let the biscuits cool for 10 minutes. They should still be pleasantly warm, which helps the compote soak in just a bit without turning soggy.

Step 7: Whip the cream to soft peaks

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip using a whisk or hand mixer until soft peaks form, 2–4 minutes with a mixer (longer by hand). Soft peaks look pillowy and gently curl over when you lift the whisk.

Stop before stiff peaks for the best “melty” shortcake texture.

Step 8: Assemble the shortcakes and serve

Split each biscuit horizontally using a serrated knife or your fingers (pulling them apart keeps the interior craggy and perfect for catching fruit). Place the bottom half on a plate.

Spoon on 1/3 to 1/2 cup strawberry-rhubarb compote, then add a generous dollop of whipped cream. Cap with the biscuit top and finish with an extra spoonful of compote and a small swoosh of cream, if you like.

Serve right away while the biscuits are warm and the cream is soft.

Pro Tips

• Keep everything cold for flaky biscuits: if your kitchen is warm, chill the butter cubes and even the mixed dry ingredients for 10 minutes before mixing.
• Don’t overwork the dough: a few dry streaks in the bowl are fine; they hydrate as you pat and fold.
• Choose compote texture on purpose: skip the cornstarch for a looser, saucier topping; add it for a thicker compote that stacks neatly.
• Split biscuits by hand for better texture: pulling them open creates craggy nooks that grab fruit and cream.
• Season the whipped cream: that tiny pinch of salt makes the vanilla taste bigger and balances the tart fruit.

Variations

• Orange-vanilla compote: swap the lemon zest for 1 tsp orange zest and add an extra 1/4 tsp vanilla to the compote.
• Ginger strawberry-rhubarb: add 1/2 tsp ground ginger or 1 tbsp finely grated fresh ginger to the compote while it simmers.
• Lemon cream: add 1 tsp lemon zest to the whipped cream for a brighter finish.

Storage & Make-Ahead

Compote: Cool completely, then refrigerate in an airtight container for up to 5 days. Rewarm gently on the stove over low heat or microwave in 15–20 second bursts.

Biscuits: Store airtight at room temperature for up to 2 days. Rewarm at 350°F (175°C) for 6–8 minutes to refresh. Freeze baked biscuits for up to 2 months and thaw at room temperature before reheating.

Whipped cream: Best the day it’s made, but you can refrigerate it (covered) for up to 24 hours. Whisk briefly to loosen if it thickens.

Assembled shortcakes: Assemble just before serving. Once built, the biscuits will soften from the compote within 30–60 minutes.

Nutrition (per serving)

Approximate, per 1 of 8 servings (1 biscuit with compote and whipped cream): 480 calories, fat 25 g (saturated 15 g), carbohydrates 58 g (sugars 26 g, fiber 4 g), protein 6 g, sodium 420 mg.