Strawberry Rhubarb Shortcake

Strawberry Rhubarb Shortcake
Cook Time
30 min
4-6 servings

Every year we time The Village Feast to coincide with our local strawberry season. Nothing rounds out a summer picnic like seasonal strawberries and rhubarb. And when you pair them with a traditional shortcake biscuit, the crowd goes wild!



Shortbread Biscuits

cup of all-purpose flour
Tbsp of brown sugar
Tbsp of baking powder
a pinch of salt
tsp or so of nutmeg
cup of frozen butter
cup plus 2 tbsp (30 ml) of milk
Tbsp of coarse sugar

Strawberry-Rhubarb Compote

stalks of rhubarb
cup of brown sugar
quart of fresh strawberries, hulled and cut in half
Freshly whipped cream


Step 1

Preheat oven to 400 degrees.

Step 2

Whisk together the dry ingredients until they are evenly mixed. Using a standard box or potato grater, grate the frozen butter into the flour mixture and toss lightly with your fingers until it’s thoroughly combined.

Step 3

Pour the milk into the flour mixture and stir quickly with the handle end of a wooden spoon just until the dough comes together. Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few more spoonfuls of milk to help gather up any stray flour.

Step 4

Pat the dough out on a lightly floured cutting board to form a loose round shape. Cut the round into wedges- like a pie- or any other shape you like and place on a lightly greased baking sheet. Brush pieces with the 2 tablespoons of milk and sprinkle with coarse sugar. Bake for 15 minutes or so, until the tops are golden brown.

Step 5

Put rhubarb into a small pot with the brown sugar. Add a splash of water and bring to a vigorous simmer and continue cooking until the rhubarb softens and thickens, about 10 minutes or so. Remove from the heat and cool then toss together with the strawberries.

Step 6

Now to build your masterpiece! Cut a shortbread in half, spoon some compote over, add the second half, drizzle with more compote and top with a big dollop of whipped cream! Serve and share.

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