Strawberry Rhubarb Shortcake with Honey Lemon Whipped Cream

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.

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Strawberry Rhubarb Shortcake with Honey Lemon Whipped Cream

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.

Prep Time 20

Cook Time 25

Total Time 45

Servings shortcakes

Calories 313kcal

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!

Notes

Strawberry rhubarb preserves and biscuits can be made up to 1 day in advance for easy shortcake assembly the next day. I recommend making the whipped cream the day you plan to serve it.

Nutrition