Strawberry Rhubarb Shortcakes
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Strawberry Rhubarb Shortcakes are on the menu today. Thes are made with homemade shortcake, strawberry rhubarb pie filling, and freshly whipped cream. What’s not to love?
Strawberry Rhubarb Shortcakes
When I think of spring and summer, one dessert that comes to mind is shortcake. Typically, shortcake is served with strawberries and whipped cream, but today I’m switching things up and making Strawberry Rhubarb Shortcakes.
In a recent post, I showed you how to make Strawberry Rhubarb Pie Filling and suggested a few creative and tasty ways to use that recipe. One of my suggestions was to spoon the filling over homemade shortcakes and top them with freshly whipped cream for a delightful and unique treat.
Love strawberry rhubarb like me? You can find all of my FAVORITE Strawberry Rhubarb recipes HERE!
As I’ve said many times on Inspired by Charm, strawberry and rhubarb pair wonderfully together. This shortcake recipe proves that yet again.
And yes, you can make shortcake at home. It is SO EASY! Earlier this year I bought this special shortcake pan, which I’ve used multiple times since. (Do you remember earlier this spring when I made these Blueberry Shortcakes?) You can find the pan here if you’re looking to purchase. If not, you can use a mini angel food cake pan or even a regular muffin pan.
How to Make Strawberry Rhubarb Shortcakes:
For starters, you will need to make the filling. You can find my Strawberry Rhubarb Pie Filling recipe here. That recipe will give you more than enough filling for the shortcakes. But don’t worry, any extra filling won’t go to waste. In my post about the Strawberry Rhubarb Pie Filling, I’ve included lots of yummy ways to use the pie filling.
Now it’s time to make the shortcake! And though it might look complex, it’s not hard at all.
The first step is to prepare the pan. With an intricate pan like this one, generously spray the molds with baking spray. Then, add all-purpose flour to each mold, shake it around, and discard the excess.
Next, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. (You’ll find the full ingredient list and instructions in the printable recipe card below.)
That’s it!
Now spoon the mixture into the prepared molds of the shortcake pan and pop the pan in the oven.
Quick note: I recommend placing a sheet pan under the cake pan to catch any batter that might spill over. I overfilled my molds so the batter ran over. That wasn’t fun to clean up.
When the shortcakes are done, let them cool in the pan. This will ensure they come out easily. Once cooled, gently loosen each shortcake with your finger; then invert the pan to release the cakes.
After that, you’re ready to assemble the shortcakes. Spoon a generous amount of the strawberry rhubarb pie filling onto each shortcake. I like the filling to be cold or at room temperature, but you’re welcome to warm it up if you prefer. Finally, top the filling with a big dollop of freshly whipped cream.
And yes, you need to use freshly whipped cream! It’s so simple to make. You can grab my recipe here. I break the process down step-by-step. You’ll never go back to store-bought whipped cream.
Tada! That’s it! Your Strawberry Rhubarb Shortcakes are ready to be enjoyed!
Looking for more strawberry rhubarb recipes?
- Strawberry Rhubarb Bars
- Strawberry Rhubarb Margaritas
- Strawberry Rhubarb Cake
- Strawberry Rhubarb Mason Jar Cobblers
- Strawberry Rhubarb Crumble Pie
If you’re a fan of rhubarb like I am, you’re going to LOVE these. And once you realize how easy shortcake is to make, you’ll be experimenting with all sorts of toppings! I can’t wait to hear what other types of shortcakes you put together.
Happy Baking!
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Strawberry Rhubarb Shortcakes Recipe:
Strawberry Rhubarb Shortcakes
Ingredients
Instructions
- Begin by preheating the oven to 350 degrees F.
- Next, coat the cake pan with baking spray. For more intricate pans, spray with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full. In case there are any drips, set the pan on a baking sheet while putting the batter in the cavities. Then place the pan into the preheated oven.
- Bake the little cakes for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers: then invert the pan to release the cakes.
- To serve, top each with about 1/3 cup of the Strawberry Rhubarb Pie Filling. Top with a generous dollop of Homemade Whipped Cream.
What a delicious idea. Strawberry rhubarb is one of my favorite combinations.
Michael, so thrilled you are back!!! I’m still in clock down here in WA state, I need your inspiration in decorating, baking, gardening and all the other things you share with me/us to make our daily lives go on….
Missing daily contacts, love our on line friendship, thanks for sharing once again, understand your break, your inspiration is amazing!
hugs, Debra