Strawberry rhubarb shortcake is the most amazing summer indulgence! Flaky homemade biscuits are filled with plenty of honey lemon whipped cream and tangy strawberry rhubarb sauce.
Can we talk about the EPITOME of summer desserts?? In my mind, it’s always gonna be a strawberry shortcake. It’s what I grew up eating every single summer.
Summers were also incomplete unless my mom made her famous rhubarb sauce. My siblings and I would literally fill BOWLS with that stuff and eat it as simple as that. ??
Sooo it seems only natural that we should combine BOTH of these summer loves into a beautiful strawberry rhubarb shortcake, yes??
Basically what we’ve got here is a summer classic with an incredible twist. Strawberries meet rhubarb in an incredible strawberry rhubarb sauce.
Sweet honey and tangy lemon are shining through in a billowy whipped cream. And we’re shoving ALL dat goodness between a a split flaky biscuit.
Umm, I’m almost ashamed to say I could actually live on this shortcake all summer.
Here’s the scoop for this strawberry rhubarb shortcake recipe! >>
Let’s talk biscuits. We’re using my beloved and BASIC as heck biscuit recipe as the base for these beauties. It’s just a simple buttermilk biscuit that bakes up into tall, beautifully flaky biscuits. << almost impossible to mess up!
Strawberry rhubarb sauce. Only FOUR basic ingredients here! Fresh rhubarb + strawberries, sugar, and lemon juice. We’re just letting the sauce reduce on the stove until the rhubarb is broken down and thickened.
P.S. this sauce is also legendary over waffles or pancakes. You better believe I tried it for science. ??
Last but not least, honey lemon whipped cream! We’re whipping heavy cream to soft peaks and then folding in just a pinch of lemon zest + honey and then whipping to stiff peaks.
SO simple, but a real game-changer for incorporating flavor into otherwise-boring whipped cream!
The only thing left to do is crack open our biscuits and fill them with ALL the whipped cream + strawberry rhubarb sauce physically possible.
You’d better believe I recommend filling these to the absolute capacity. ?
The summery flavors in these shortcakes literally remind me of summers at home. The rhubarb and the refreshing whipped cream adds an INCREDIBLE flavor boost you won’t be able to get enough of.
Here’s to the summer dessert classics!!
Try these other twists on shortcake next!! ♥
Strawberry Rhubarb Shortcake with Honey Lemon Whipped Cream
Ingredients
Strawberry Rhubarb Preserves
- 1 cup fresh sliced strawberries
- 1-1/2 cups fresh rhubarb, cut into 1-in cubes
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Biscuits
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cubed
- 2 teaspoons honey
- 2/3 cup buttermilk
Honey Lemon Whipped Cream
- 1/2 cup whipping cream
- 1 teaspoon grated lemon zest
- 1 tablespoon honey
Instructions
Strawberry Rhubarb Preserves
- In a small saucepan, combine all preserves ingredients and bring to a low simmer over medium-high heat. Reduce heat to low and simmer sauce, stirring occasionally until sauce is reduced and thickened, about 10-15 minutes. Keep sauce warm and set aside.
Biscuits
- Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt. Using fingers OR a pastry cutter, cut butter into flour mixture until mixture forms pea-sized clumps. Pour honey and buttermilk over top and gently stir until a shaggy dough forms.
- Turn dough onto a floured surface and gently knead 1 to 2 times until dough is smooth. Roll dough out to 1-in thickness and cut out 6 biscuits using a 3-in biscuit cutter.
- Place biscuits 2-in apart on prepared baking sheet. Bake biscuits at 425F 14-15 minutes or until golden. Cool biscuits on a wire cooling rack.
Honey Lemon Whipped Cream
- Pour heavy cream into the bottom of a large bowl. Using a handheld electric mixer (or a stand mixer) beat cream to soft peaks. Add lemon zest and honey then continue beating until stiff peaks form.
- To assemble shortcakes, split biscuits open and fill with strawberry rhubarb preserves and whipped cream. Garnish each shortcake with a little more whipped cream and preserves on top. Serve immediately and enjoy!
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