Strawberry Rhubarb Shortcake

Name: Strawberry Rhubarb Shortcake
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 473 milliliters cake flour, plus more for flouring the pan; 3 larges eggs; 59 milliliters heavy cream; 355 milliliters cold heavy cream; 1 teaspoons finely grated lemon zest; 454 grams rhubarb (about 4 stalks), cut into 1-inch pieces; 1 teaspoons fine salt; 710 milliliters 16-ounce container strawberries, trimmed and sliced (about; 118 milliliters sugar plus 1 tablespoon sugar; 237 milliliters sugar; 1 Tbsp sugar; 237 milliliters sticks unsalted butter, at room temperature, plus more for greasing the pan; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract

You can never have too many dessert recipes, so give Strawberry Rhubarb Shortcake a try. This recipe serves 12. One portion of this dish contains approximately 5g of protein, 30g of fat, and a total of 469 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up baking powder, vanillan extract, container strawberries, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 45 minutes.

Instructions

For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Salt

Equipment you will use

Cake Form

Whisk

Bowl

Oven

Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs.

Ingredients you will need

Cream

Sugar

Egg

Equipment you will use

Whisk

Bowl

Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture.

Ingredients you will need

Butter

All Purpose Flour

Egg

Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.

Ingredients you will need

Lemon Zest

Vanilla

Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.

Ingredients you will need

Spread

Equipment you will use

Toothpicks

Wire Rack

Oven

Cake Form

Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.

Ingredients you will need

Strawberries

Berries

Rhubarb

Sugar

Water

Equipment you will use

Pot

For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.

Ingredients you will need

Whipped Cream

Vanilla

Cream

Sugar

Equipment you will use

Blender

Bowl

Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up.

Equipment you will use

Serrated Knife

Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture.

Ingredients you will need

Whipped Cream

Strawberries

Rhubarb

Spread

Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake.

Ingredients you will need

Whipped Cream

Strawberries

Rhubarb

Spread

Garnish with the remaining sliced strawberries.

Ingredients you will need

Strawberries

Cook's Note: To make this cake ahead, you can fully assemble and chill up to 4 hours ahead of time without the sliced strawberry and sugar garnish. Top with the sliced strawberries before serving.

Ingredients you will need

Strawberries

Sugar