Mini Strawberry-Rhubarb Shortcakes
These mini strawberry-rhubarb shortcakes are bite-size and ready for spring thanks to a simple, sweet-tart compote and buttery biscuits.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Bench scraper
- Pastry brush
- Spatula
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- Strawberry Rhubarb Compote
- 1 pound strawberries, hulled and quartered
- 4 stalks rhubarb (about 2½ cups), chopped
- ¾ cup granulated sugar
- Shortcake Biscuits
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- 4 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ sticks cold unsalted butter, cubed
- 1 cup buttermilk
- Heavy cream and sparkling sugar, for finishing
- Lightly sweetened whipped cream, for serving
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