Strawberry and Rhubarb Shortcakes

Name: Strawberry and Rhubarb Shortcakes
Total time: 70
Yield: 8
Ingredients: 2 cups chopped rhubarb; 0.25 cup white sugar; 2 tablespoons limoncello; 2 teaspoons cornstarch; 2 cups hulled and sliced strawberries; 2 cups all-purpose flour; 0.25 cup white sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup cold butter, cut into pieces; 0.667 cup buttermilk; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon whipping cream; 2 teaspoons coarse sugar; 0.5 cup whipped cream, or to taste

Recipe by Kaleb from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

8 servings

•

2 cups chopped rhubarb
•

0.25 cup white sugar
•

2 tablespoons limoncello
•

2 teaspoons cornstarch
•

2 cups hulled and sliced strawberries
•

2 cups all-purpose flour
•

0.25 cup white sugar
•

1 tablespoon baking powder
•

1 teaspoon baking soda

•

0.5 teaspoon salt
•

0.5 cup cold butter, cut into pieces
•

0.667 cup buttermilk
•

1 large egg
•

1 teaspoon vanilla extract
•

1 tablespoon whipping cream
•

2 teaspoons coarse sugar
•

0.5 cup whipped cream, or to taste

Instructions

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 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-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.