Strawberry-Rhubarb Shortcakes

Name: Strawberry-Rhubarb Shortcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 113 grams cream cheese, softened; 473 milliliters all-purpose flour; 296 milliliters heavy cream; 355 milliliters heavy cream; 454 grams stalks rhubarb, sliced crosswise, 1/2-inch thick; 1 teaspoon salt; 227 grams cups strawberries; 118 milliliters sugar; 1 Tbsp sugar; 2 Tbsps sugar; 2 teaspoons pure vanilla extract; 237 milliliters water

Watching your figure? This vegetarian recipe has 536 calories, 6g of protein, and 36g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, heavy cream, strawberries, and From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine rhubarb, water and 1/2 cup sugar in a medium saucepan. Bring to a boil, reduce heat and simmer until rhubarb is soft, for about 15 minutes.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Sauce Pan

Hull and quarter strawberries, then toss in a bowl with 2 Tbsp. sugar and let stand while you prepare biscuit dough.

Ingredients you will need

Biscuits

Strawberries

Sugar

Equipment you will use

Bowl

Whisk together flour, sugar, baking powder and salt in a large bowl. In another bowl, whip cream until soft peaks form, then gently fold into flour mixture. Once dough forms a ball, knead until smooth. Cover with plastic wrap and chill for 15 minutes.

Ingredients you will need

Baking Powder