sweets

Strawberry (and Rhubarb) Shortcakes

OKAY so I know it’s been ages and I’m terribly sorry. Time once again got away from me and I found myself making some of the same things over again without the motivation to write about them, but we are BACK. I hope everyone’s extended weekends were relaxing and full of guacamole, because mine sure was! I don’t know about you guys, but I love a weekend where I don’t have a single plan lined up. Maybe that’s the grandma in me, but I love waking up on a Saturday and having a leisurely breakfast and taking a stroll around some gardens without worrying about what’s coming next, you know? With the weather being pretty disappointing all weekend, I actually found myself being able to sleep late, spend some time with my sisters, and do some low-maintenance cooking, I truly wish all weekends were like this.

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Now anyone who knows me knows that I have been obsessing over rhubarb for weeks now, but I’ve been drawing a blank on what to use it for (I’ll gladly take suggestions below, btw). I made a pie, which came out pretty good, but then after that I felt lost as to what should come next. Enter this recipe. I’ve always associated Memorial Day with strawberry shortcake, so when the time came to make dessert for our barbecue it was the first thing that popped into my head. But, since I can never leave anything alone I HAD to change it up, so I reduced down some of my rhubarb and strawberries into a thick, sweet and slightly tart compote and I will probably never make plain strawberry shortcake again.


I used my most trusted biscuit recipe for these shortcakes from the cookbook of the incredible Joanna Gaines because they are truly the flakiest biscuits I’ve ever made, so technically I guess these are more Strawberry Rhubarb Biscuits, but let’s all be real, biscuits and shortcakes are almost identical. Anyway, now that I’ve said biscuits five times in two sentences, let’s just get to it.


Flaky As Heck Biscuit Ingredients
(adapted recipe from 
Magnolia Table by Joanna Gaines)

4 cups self-rising flour
2 tbs baking powder
1 tsp baking soda
1 tbs white sugar
3 sticks salted butter, grated (I’m telling you, grating the butter is the KEY)
2 eggs, beaten
1½ cups Buttermilk
*1 egg + 1 tbs buttermilk + turbinado sugar for topping the biscuits

Flaky As Heck Biscuit Steps

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sugar. Add in the grated butter and mix with your hands or a pastry blender until the butter is about the size of peas and is evenly incorporated throughout the flour mixture.

2. Add the beaten eggs and mix with a wooden spoon until the egg is entirely mixed in.

3. Next, add the buttermilk and carefully mix the entire dough together with your hands until a single large ball can be formed; it should be relatively sticky. If the dough seems too dry, add more buttermilk a tablespoon at a time until the desired consistency is reached. Cover the mixing bowl with plastic wrap and chill for 30 minutes to overnight.

4. To roll out, generously flour your rolling surface (I use a silicone mat), and roll your dough into a wide rectangle about ½ inch thick. Using a large cookie cutter, cut 20-24 biscuits and lay them side-by-side on a parchment paper-lined cookie sheet, it’s okay if they’re touching!

5. Before baking, brush with the beaten egg and buttermilk, and then sprinkle with turbinado sugar.

6. Bake for 12-15 minutes or until the biscuits are golden brown and slightly crisp. Allow to cool full before cutting in half and filling.


Strawberry Rhubarb Compote

Roughly 2 cups (about 6 large stalks) Rhubarb, chopped
¾ cups white sugar
1 tsp lemon zest
2 tsp vanilla bean paste (or vanilla extract)
1 tsp cinnamon (if desired, this is optional)
2 lbs. (about 2 cups) strawberries, chopped if large, halved if small

Strawberry Rhubarb Compote Steps

1. In a large saucepan, add the chopped rhubarb, sugar, lemon zest, vanilla, and cinnamon, and mix to combine. Cook on medium heat until the rhubarb begins to soften and break down into a sauce, about 5-7 minutes.

2. Once the rhubarb is almost cooked, add in half the chopped strawberries (use the rest to garnish the shortcakes with) and cook for 5 more minutes, until the strawberries become slightly soft. Set aside to cool until serving.


Whipped Cream Ingredients

2 cups heavy cream
2 tbs white sugar
2 tsp vanilla extract

Whipped Cream Steps

1. In the bowl of your stand mixer, whip together the heavy cream, sugar, and vanilla extract until thick but still scoop-able, about 1-2 minutes on medium speed.

Serving Suggestion

1. To serve, cut each biscuit in half and top with the compote, fresh strawberries, and a heaping spoonful of whipped cream. Repeat 2 or 7 times. YUM.


xoxoxoxoxoxD

 

 

 

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