Sweet, a little tart, and buttery in all the best ways.
Hey friend, let’s talk shortcake.
This strawberry rhubarb shortcake is what early summer tastes like.
It’s sweet from the strawberries, tangy from the rhubarb, and tucked between fluffy, buttery shortcakes with a big ol’ dollop of whipped cream on top.
It’s the kind of dessert that feels fancy without being fussy. I’ve made this for potlucks, BBQs, and once just because I had too many strawberries. Every time—it’s a hit.
🍓 Why I Love This Recipe
There’s something nostalgic about shortcake. My grandma used to make a big batch in late spring when rhubarb started showing up at the farmer’s market. She’d slice it up and simmer it with sugar, then pour it over crumbly biscuits with a splash of cream. This version stays true to that old-school feel, but just a little more polished.
- Sweet + tart is the perfect combo
- You can make the shortcakes ahead
- No cake decorating required—just stack and serve
- Rustic but looks impressive
- Strawberries + rhubarb = summer in a bowl
🍰 Servings + Time
- Makes: 6 shortcakes
- Prep time: 25 minutes
- Cook time: 25 minutes
- Total time: ~50 minutes
🧠 Why This Recipe Works (Quick Science)
Shortcakes are like biscuits with a little extra sugar and fat. Cold butter in the dough helps them puff up and stay flaky. The strawberries and rhubarb release juices when macerated with sugar—this makes a natural syrup. The acidity in rhubarb balances the sweetness of the cream and cake.
💡 Common Mistakes
- Overworking the dough: Makes your shortcakes tough. Mix just until it comes together.
- Not chilling your butter: Warm butter = no rise.
- Undercooking the fruit: Rhubarb needs to soften or it’ll taste stringy.
- Skipping the rest time for the berries: Let them sit with sugar so the juices come out.
🧾 What You’ll Need
For the fruit topping:
- 2 cups strawberries, hulled and sliced
- 1 cup rhubarb, thinly sliced
- 1/2 cup granulated sugar
- 1 tsp lemon juice
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 egg, lightly beaten (for brushing)
For whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
🧑🍳 Tools You’ll Need
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Saucepan
- Whisk or hand mixer
- Measuring cups and spoons
- Cooling rack
🛠️ Substitutions & Variations
- Use all strawberries if you can’t find rhubarb
- Try coconut whipped cream for dairy-free
- Add orange zest for a citrus twist
- Gluten-free flour blend works great here too
- Top with vanilla ice cream instead of whipped cream
🧊 Make Ahead Tips
- You can bake the shortcakes a day ahead. Store in an airtight container.
- Whip the cream and refrigerate (just re-whip a little before serving if it softens).
- Macerate fruit up to 4 hours in advance.
🔪 Instructions
Step 1: Macerate the Fruit
In a bowl, mix 2 cups sliced strawberries, 1 cup thinly sliced rhubarb, 1/2 cup granulated sugar, and 1 tsp lemon juice. Stir well and let it sit for at least 30 minutes to draw out the juices.
Step 2: Make the Shortcake Dough
In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Add 1/2 cup cubed cold butter. Use a pastry cutter or fork to cut it in until the mixture looks like coarse crumbs. Stir in 2/3 cup heavy cream just until dough comes together.
Step 3: Shape and Bake
Turn dough onto a floured surface. Gently pat it into a 3/4-inch thick rectangle. Use a round cutter or glass to cut out 6 circles. Place on parchment-lined baking sheet. Brush tops with lightly beaten egg.
Bake at 400°F for 15–18 minutes until golden brown.
Step 4: Cook the Fruit (Optional but Great)
While the shortcakes bake, you can cook half the macerated fruit in a saucepan over medium heat for 5–7 minutes until rhubarb softens and it becomes syrupy. Then mix it back with the uncooked fruit.
Step 5: Whip the Cream
In a cold bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla until soft peaks form.
Step 6: Assemble the Shortcakes
Cut the shortcakes in half. Spoon fruit mixture on the bottom half, top with a big dollop of whipped cream, then place the top half on. Add a little extra fruit and cream on top if you’re feelin’ fancy.
🍽️ What to Serve With
- Lemon iced tea or strawberry lemonade
- Grilled chicken or burgers for a summery dinner
- Light green salad with vinaigrette if you want something savory first
- A scoop of vanilla bean ice cream (for the ultra-decadent route)
🥡 Leftovers + Storage
- Store leftover shortcakes in an airtight container for 2–3 days (best reheated lightly).
- Keep fruit mixture in the fridge up to 3 days.
- Whipped cream is best fresh, but will hold for 1 day in the fridge.
- Don’t assemble ahead—do that part just before serving!
❓ FAQ
Can I use frozen fruit?
Yes! Just thaw and drain well before using.
What if I don’t have rhubarb?
Use more strawberries or swap in raspberries.
Can I make this gluten-free?
Yup—use a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.
Can I make this vegan?
Yes, use plant-based butter, dairy-free cream, and a non-dairy milk for the dough.
🥰 Final Thoughts
This strawberry rhubarb shortcake is the kind of dessert that makes people close their eyes after the first bite. It’s simple, fresh, and just the right amount of sweet. Give it a try and let me know how it went in the comments—I’d love to hear if you made any fun twists, too!
Happy baking 🍓💛
