Prep Time::30 mins
Cook Time::25 mins
Additional Time::15 mins
Total Time:: 1 hr 10 mins
Servings::8
Yield::8 shortcakes
Ingredients
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Filling:
2 cups chopped rhubarb
¼ cup white sugar
2 tablespoons limoncello
2 teaspoons cornstarch
2 cups hulled and sliced strawberries
Biscuits:
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut into pieces
⅔ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon whipping cream
2 teaspoons coarse sugar
½ cup whipped cream, or to taste (Optional)
Directions
Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
Knead just until a dough ball forms. Press into a 7×10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5×7-inch rectangle about 1 inch thick.
Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
Slice biscuits in half; serve with filling and whipped cream.
Cook's Note:
You can use 1 tablespoon lemon juice in place of 2 tablespoons limoncello.