Strawberry-Rhubarb Shortcake with Whipped-Cream Biscuits

For the filling:


1 pound medium-size strawberries, hulled and quartered
3/4 cup granulated sugar, divided
2 tablespoons freshly squeezed orange juice
1-1/2 cups chopped fresh rhubarb (from about 2 stalks)
Pinch table salt


Mix berries with ¼ cup sugar and 2 tablespoons orange juice in a medium-size bowl. Toss gently and set aside. In a small saucepan, combine rhubarb, remaining ½ cup sugar, and salt. Set over medium heat and cook, stirring, until sugar melts and liquids are simmering nicely, 8 to 10 minutes. Remove from heat and cool to room temperature. Rhubarb will soften as it sits. Add berries and stir. Set aside. Preheat oven to 400°. Grease a baking sheet, and set aside. Meanwhile, make the biscuits:

For the biscuits:

For the whipped cream:


6 servings

Preparation Time

45 Minutes

Total Time

70 Minutes

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