Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.
Ingredients
- rhubarb: 2 cups (chopped)
- white sugar: 0.25 cup
- limoncello: 2 Tbsp
- cornstarch: 2 tsp
- hulled and sliced strawberries: 2 cups
- all-purpose flour: 2 cups
- white sugar: 0.25 cup
- baking powder: 1 Tbsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- butter: 0.5 cup (cut into pieces, cold)
- buttermilk: 0.66667 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- whipping cream: 1 Tbsp
- coarse sugar: 2 tsp
- whipped cream: 0.5 cup (to taste, optional)
Metric Conversion
Stages of cooking
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Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
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Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
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Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
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Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
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Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
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Slice biscuits in half; serve with filling and whipped cream.
