Strawberry Rhubarb Shortcake
A delightful strawberry rhubarb shortcake featuring tender biscuits layered with fresh strawberries, tangy rhubarb, and whipped topping, perfect for summer gatherings and dessert lovers.
Ingredients
Instructions
- Hull and chop a pint of strawberries.
- In a bowl, blend baking mix, milk, melted corn oil spread, and sugar with a fork until combined.
- Spread the batter into a greased pan and sprinkle with 2 teaspoons of sugar.
- Bake in a 425°F oven for 15 minutes.
- Cool in the pan for 10 minutes on a wire rack.
- Remove from the pan and cool completely on a wire rack.
- Cook rhubarb and cornstarch with 1/2 cup sugar over medium heat, stirring constantly until the mixture thickens and boils.
- Boil for 1 minute.
- Remove from heat and cool the rhubarb mixture.
- Stir in the chopped strawberries while the rhubarb mixture is still hot.
- Slice the shortcake horizontally in half.
- Place the bottom half on a serving plate.
- Spoon the strawberry mixture on top of the bottom half.
- Add a layer of Cool Whip or whipped topping.
- Replace the top half and garnish with whole strawberries.
Tips & Substitutions
For a lighter version, you can substitute the light corn oil spread with unsweetened applesauce or Greek yogurt. Ensure the baking mix is well blended to avoid lumps. If using frozen rhubarb, thaw and drain excess moisture before cooking. This recipe can be made ahead of time; just assemble right before serving for the best texture.
Serving Suggestions
Serve the strawberry rhubarb shortcake with a dollop of whipped topping or vanilla ice cream for an indulgent treat. It pairs beautifully with Grandma Moore'S Oatmeal Cookies for a delightful dessert spread. Fresh mint leaves can add a nice touch as a garnish, enhancing both flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, slice the shortcake and warm it gently in the microwave for about 15-20 seconds. Be careful not to overheat, as this can make the cake tough.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Shortcake contains roughly 480 calories, with 2g protein, 111g carbohydrates, and 3g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them thoroughly to prevent excess moisture. This helps maintain the texture of the shortcake. Frozen strawberries may also be sweeter, so adjust the sugar in the recipe as needed.
What can I substitute for buttermilk baking mix?
You can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. This works well as a substitute and will yield similar results in the shortcake.
Can I make this recipe gluten-free?
Absolutely! Substitute the buttermilk baking mix with a gluten-free baking mix, ensuring the cornstarch is also gluten-free. This will allow you to enjoy this delicious dessert while accommodating dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).