Strawberry Rhubarb Shortcake Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 15 minutes and the ingredients detailed below can serve up to 10 people.
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Cooking tools:
- Cake pan
- Cooling rack
- Offset spatula
- Bread knife
- Stand mixer
- Cake stand
- Oven
- Stove
- Mixing bowl
- Whisk
- Pot
- Wooden spoon
- Toothpick
- Plate
- Refrigerator
- Measuring cup
Ingredients
- 225g unsalted butter, softened, plus extra for greasing the pan
- 240g cake flour, plus extra for flouring the pan
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 200g sugar
- 3 large eggs
- 60ml double cream
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 450g rhubarb (about 4 stalks), cut into 1-inch pieces
- 100g sugar
- 450g strawberries, trimmed and sliced
- 360ml cold double cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
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