Updated March 26, 2019 On Sunday we had a dear friend over for dinner. It was a beautiful day so Josh grilled out on our patio. He took care of the dinner and I made the dessert-Strawberry Rhubarb Shortcake. Strawberry shortcake has always been one of my favorite desserts. This time I added chopped rhubarb to the shortcake biscuits for a little twist on the classic dessert.
Shortcake can be made with cake or biscuits, but I prefer the old fashioned biscuits that are made with butter and cream. I also added in orange zest and chopped rhubarb. I used a cookie cutter to cut out the shortcakes, but a biscuit cutter or round glass would work as well. Before baking, I brush the shortcakes with cream and top with turbinado sugar.
After the shortcakes cooled, I spooned sweetened strawberries over the rhubarb shortcakes and added a big dollop of whipped cream. The shortcake biscuits were tender and flaky. The rhubarb added a nice hint of tartness that paired well with the sweet strawberries and whipped cream. Strawberry Rhubarb Shortcake was the perfect dessert for our summer dinner. *The winner of our Green Valley Organics giveaway is Marly who said, “I just wanted to say that these look like lovely pancakes with beautiful berry topping!” Congratulations! We will contact you soon! Thanks to everyone who commented.
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Strawberry Rhubarb Shortcake
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