Mini Strawberry-Rhubarb Shortcakes (Print Version)
# Ingredients:
→ Strawberry Rhubarb Compote
01 -
1 pound strawberries, hulled and quartered
02 -
4 stalks rhubarb (about 2½ cups), chopped
03 -
¾ cup granulated sugar
04 -
¼ cup water
→ Shortcake Biscuits
05 -
2¾ cups all-purpose flour
06 -
¼ cup granulated sugar
07 -
4 tablespoons baking powder
08 -
½ teaspoon baking soda
09 -
1 teaspoon kosher salt
10 -
1½ sticks cold unsalted butter, cubed
11 -
1 cup buttermilk
12 -
Heavy cream, for finishing
13 -
Sparkling sugar, for finishing
→ For Serving
14 -
Lightly sweetened whipped cream
# Instructions:
01 -
In a medium saucepan, combine the strawberries, rhubarb, sugar and water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Set aside to cool while preparing the shortcake biscuits.
02 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
03 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cubed cold butter and using your fingertips, work it into the dry ingredients until it's about the size of peas.
04 -
Using a silicone spatula, stir in the buttermilk until you have a shaggy dough with some dry spots. Transfer the dough onto a well-floured surface and pat it into a roughly ¾-inch thick rectangle.
05 -
Using a bench scraper, fold one third of the rectangle toward the center, then repeat with the other side (like folding a letter). Pat the dough into a ¾-inch thick rectangle again. Repeat this folding and patting process twice more, flouring your hands and the surface as needed.
06 -
Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes.
07 -
Split each biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Place the biscuit top over this, then add another dollop of whipped cream and more compote. Serve immediately.
# Notes:
01 -
The biscuit dough should remain cold throughout preparation for the flakiest texture.
02 -
Compote can be made a day ahead and refrigerated.