Strawberry Rhubarb Shortcake With Buttermilk Biscuits Recipe

Strawberry shortcake is a classic all-American dessert, but have you tried strawberry-rhubarb shortcake?! Hot pink slivers of tart, roasted rhubarb mixed in with the strawberries make for a balanced and undeniably gorgeous dessert. Make these to finish off a dinner, graduation, Mother’s Day, Memorial Day — anything you’re celebrating during rhubarb season that merits an extra special finale. — Lidey Heuck

Serves 8

Ingredients

For the biscuits:

• ¾ cup buttermilk, shaken
• 1 large egg
• ½ teaspoon almond extract (optional)
• 2½ cups all purpose flour, plus more for rolling
• ⅓ cup granulated sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 10 tablespoons (5 ounces) cold unsalted butter, diced
• 1 large egg beaten with 1 tablespoon water, for the egg wash

For the fruit:

• 1 pound rhubarb stalks, trimmed
• ⅓ cup freshly squeezed orange juice (1 orange)
• 2 to 3 tablespoons granulated sugar, as needed
• 1 pound strawberries, hulled and cut into slices ¼-inch thick
• Lightly sweetened whipped cream for serving (recipe follows)

For the whipped cream:

• 1 cup cold heavy cream
• 1 tablespoon confectioners’ sugar

Directions

In a stand mixer fitted with the whisk attachment, beat the heavy cream and sugar on medium speed until the cream begins to thicken. Increase the speed to high and beat just until soft peaks form. Do not overbeat.

Make the biscuits: In a small bowl, whisk together the buttermilk, egg, and almond extract, if using. In a large bowl, combine the flour, sugar, baking powder, and salt and whisk until well combined. Add the butter and, working quickly, work the butter into the flour using your hands or a pastry cutter, until it forms crumbles about the size of large peas. Switch to a fork and, stirring constantly, add the buttermilk mixture in a slow, steady steam. Mix just until a wet, sticky dough forms.

Dump the dough out onto a floured surface. Coat your hands in flour and, working quickly, pat the dough into a rectangle 3/4-inch thick. Cut the dough into 4 pieces that are roughly equal in size, then stack them on top of each other and pat the dough back into a 3/4-inch-thick rectangle, about 8 by 9 inches, tossing a bit more flour underneath if the dough is beginning to stick. Using a floured 2½-inch biscuit cutter, cut out 8 biscuits and place them on a lightly floured plate. If needed, gently reform any dough scraps into a 3/4-inch-thick rectangle and cut out the remaining biscuits. Chill for at least 30 minutes before baking, or for up to 6 hours, covered in plastic wrap.

When ready to bake, preheat the oven to 400°F and line a sheet pan with parchment paper. Place the biscuits, evenly spaced, on the pan. Brush with the egg wash, sprinkle lightly with sugar, and bake until just beginning to brown on top, about 18 minutes. Set the biscuits aside to cool completely and reduce the oven temperature to 350°F.