Technically, it’s not summer yet. But after a sweltering Memorial Day weekend spent by the lake and water that’s already warm enough to swim in, I’ve officially shifted into summer mode. Summers in Northern Michigan are fleeting. One month you’re wiggling your toes in the sand as you bask in bright sunlight and the next you find yourself regretting that you didn’t fill your summer with enough of that sort of thing. So I’ve been working on a plan that maximizes beach time and minimizes kitchen time, without sacrificing anything in yumminess.
That’s where these shortcakes come in. They’re dead simple and downright delicious. The first fruits of the season — tart rhubarb and succulent strawberries — nestled inside a rich butter biscuit and dressed up with a dollop of freshly whipped cream make the perfect end to a long, sun-filled summer day. The shortcake dough comes together in a snap and bakes up beautifully, turning golden and puffy and a teensy bit crispy after just a few minutes in the oven. From there, assembling this quintessential summertime treat is simply a matter of spooning our Fruit Perfect Strawberries & Rhubarb over the warm biscuits and whipping up some cream. We’ve preserved the taste of summer in a jar, which means you can spend at least an extra 30 minutes on the beach or the boat or in the backyard, packing your summer with as much summer as possible.
Strawberry Rhubarb Shortcakes
(serves eight)
printable recipe
2 cups flour
1/4 tsp. baking soda
4 tsp. baking powder
1/2 tsp. kosher salt
1/4 lb. butter, cold and cubed
1 c. buttermilk
1 Tbsp. butter, melted
coarse sugar, for dusting
1 jar American Spoon® Fruit Perfect Strawberries & Rhubarb
1 cup heavy cream, whipped
1) Preheat oven to 375 degrees. In a food processor, pulse together dry ingredients. Add cubed butter and pulse until combined (the mixture should resemble coarse cornmeal). With the food processor running, slowly add the buttermilk until the dough comes together. It will be slightly sticky.
2) Turn the dough out onto a lightly floured surface and knead 3 to 4 times until it comes together. Pat or roll the dough into a rough circle about 1″ thick. Cut the dough into 8 wedges or use a 3″ biscuit cutter to cut out rounds.
3) Transfer to a parchment lined baking sheet. Brush the tops with melted butter and sprinkle with coarse sugar. Bake for 10 minutes or until golden brown.
4) Cool the biscuits slightly, then split them in half horizontally. Heap 3 Tbsp. of Fruit Perfect Strawberries & Rhubarb over the bottoms of each biscuit, then spoon whipped cream generously over the Strawberries & Rhubarb. Serve immediately.
