Strawberry-Rhubarb Shortcake

Fruit Perfect Strawberries & Rhubarb

Fruit Perfect Strawberries & Rhubarb

14 oz. $12.95

  • Easy
  • 30 Min
  • Serves 6


  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • ¾-1 cup buttermilk
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 quart fresh strawberries, sliced
  • 1 jar American Spoon Fruit Perfect Strawberries and Rhubarb


  • 1. Preheat oven to 450 degrees. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the butter and cut it into the flour mixture until you have a coarse meal. Gently mix in the buttermilk until just combined. This is a very moist dough, so if it appears on the dry side, add a little more buttermilk.
  • 2. Turn the dough out onto a floured work surface and gently press out to about ½” thick. Fold the dough in half and gently press out again to ½” thickness. Repeat this process once more, pressing the dough to ¾ to 1″ thick, then cut with a 2½” round biscuit cutter. To ensure a tender biscuit, be gentle with the dough and don’t over work it.
  • 3. Place biscuits, touching each other, on a parchment-lined baking sheet and bake for 10-12 minutes, until golden.
  • 4. While the biscuits bake, make the whipped cream. Place the heavy cream in a large metal bowl and whip with a whisk until soft peaks have formed. Add the vanilla extract and the powdered sugar and continue to beat until the cream is stiff.
  • 5. To serve, split the biscuits in half, fill with Fruit Perfect Strawberries & Rhubarb, and top with sliced strawberries and whipped cream.
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