Michael Lomonaco's Classic Strawberry-Rhubarb Shortcakes



1 cup all-purpose flour ,sifted
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter ,cut into small pieces
1/4 cup buttermilk
1/4 cup heavy cream
2 tablespoons unsalted butter , melted
2 cups water
1 cup sugar
10 stalks rhubarb , sliced
1 cup heavy cream
4 teaspoons confectioners' sugar
2 teaspoons vanilla extract
2 quarts strawberries ,washed and sliced

Cooking Instructions

For the shortcakes:

1. In a large bowl, combine the flour, sugar, baking powder and salt. Stir thoroughly with a wooden spoon to combine.

2. Add the pieces of cold butter and stir to coat the small pieces with flour so that they do not stick together.

3. Add the buttermilk and cream. Stir briefly to combine, leaving the mixture as lumpy as possible.

4. Pour the lumpy dough onto a lightly floured surface. Flatten gently with a rolling pin into a squarish shape approximately 1" thick.

5. Cut into 4 equal squares. Place the squares on a baking sheet and brush with melted butter. Put the entire baking sheet into the refrigerator for 20 minutes while you preheat the oven to 375°F.

6. Bake the chilled shortcakes until nicely browned, about 20 to 25 minutes.

For the topping:

1. In a saucepan, bring the water, sugar and rhubarb to a low boil. Cook, uncovered, until the rhubarb falls apart and the mixture thickens slightly to about the consistency of applesauce. Let cool.

2. Place the cream, confectioner's sugar and vanilla in a bowl and whisk until soft peaks form.

3. Putting it together: Split each biscuit in half. Spread one side with the whipped cream. Top the cream with strawberries. Spoon 1 tablespoon of the rhubarb mixture on top of the strawberries. Top with the other half of the biscuit.

Serving Size: 1 shortcake with topping

Nutrition Information

Number of Servings: 8
3 g
Total Carbohydrate
60 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
33 g
Total Fat
22 g
Saturated Fat
12 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
66 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
3 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
43 %
Vitamin A
302 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
0 mcg
Vitamin C
87 mg
Vitamin D
4 IU
55 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
114 mg
1 mg
56 mg
511 mg
91 mg
0 mg