I’m not as skilled a baker as I would like, so when I decided to create a new recipe for sweet strawberry shortcakes, I was feeling a little apprehensive. Despite my worries, I forged ahead hoping my shortcake biscuits would marry well with the addition of strawberry purée.
The recipe creation proved one of the best experiments I’ve ever attempted. With a few measurement adjustments of flour vs liquid, the sweet flesh of the berries blended into the batter before baking worked perfectly.
I substituted heavy cream instead of milk or half and half, and added a few tablespoons of the strawberry liquid/syrup to the batter.
I went a step further with my new recipe by adding a hot rhubarb compote; the combination of sweet tart rhubarb, fresh strawberries, and whipped cream blended perfectly with the tender strawberry biscuits.
The sweet strawberry biscuits would be delicious for breakfast or brunch, served with jelly or lemon curd or even better, serve them for High Tea slathered in Devonshire cream. 
Sweet Strawberry Biscuits with Macerated Strawberries and Rhubarb Compote aka Strawberry Shortcakes
2014-05-17 21:29:55
Yields 12
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Ingredients
2 1/3 cups flour
plus 1/4 cup flour for rolling surface
1 teaspoon salt
1 tablespoon baking powder
3/4 cups powdered sugar
1 stick cold butter (1/2 cup)
1 1/3 cup heavy whip cream
1/3 cup macerated strawberries (see strawberry preparation below)
1/4 cup strawberry liquid/syrup
Additional: 1 cup heavy whip cream and 1/4 cup powdered sugar
for serving
For The Macerated Strawberries
3 cups sliced strawberries
1/2 cup fresh lemon juice
1/2 cup sugar
1 ounce Cointreau liqueur (optional)
For the Rhubarb Compote
3 cups sliced rhubarb
1 1/2 cups granulated sugar
1/2 lemon juiced
1 ounce Cointreau Liqueur (optional)
Instructions
Preheat oven to 400 degrees F.
Place rack on lowest position
Macerated Strawberries
Wash and slice strawberries
Pour lemon juice, Cointreau and sugar over the berries, mix well and set aside at room temperature
Shortcakes
Combine dry ingredients
Cut in cold butter until flour resembles coarse sand
Combine 1/3 cup macerated strawberries, 1 1/3 cup heavy cream, 1/4 cup strawberry liquid, cointreau in a food processor
Pulse until just blended
Stir liquid into dry ingredients until dough pulls away from the sides of the bowl, add more liquid if dough is too dry
Pour additional 1/4 cup of flour onto cleaned surface and dump dough onto the flour
Gently turn dough until all sides are covered in flour
Knead by gently rubbing the dough into the flour, turning 6-10 times (do not overwork the dough)
Pat the dough into a 1 inch slab
Cut into rounds with a sharp biscuit cutter, scrape scraps together to make more biscuits
Place biscuits 1/2 inch apart on an insulated cookie sheet (layer two regular sheets if you dont have an insulated sheet)
Bake in a hot oven for 12-14 minutes or until puffed and sides are golden brown
For the Rhubarb Compote
While biscuits are in the oven, slice cleaned rhubarb
Combine rhubarb and remaining ingredients in a medium heavy bottom saucepan, and cook over medium high heat, stirring occasionally until rhubarb is soft and thickened, about 10 - 12 minutes
Remove biscuits from oven, cool slightly
Whip heavy cream until thickened (firm peaks), add 2 teaspoons strawberry liquid/syrup, and powdered sugar, combine. Refrigerate until ready to use
Notes
To serve: Cut biscuit in half, ladle hot rhubarb compote onto the bottom of serving dish, place bottom layer of biscuit on top of compote, spoon macerated strawberries over biscuit, next spoon whipped cream over strawberries then place biscuit top over the ceram. Finish, with another dollop whip cream, strawberry liquid/syrup and compote over, enjoy!
By Rebecka
At Home with Rebecka http://athomewithrebecka.com/