Strawberry Rhubarb Shortcakes Recipe

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Ingredients

Count

Nutrition

576

Calories

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Ingredients:

Serving

1 1/2 lb rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
1/3 cup sugar
2 tbsp fresh orange juice
1 pint strawberries, hulled and sliced
2 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
1 tbsp double-acting baking powder
1 1/2 tsp cardamom
1 1/2 tbsp freshly grated orange zest
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 tbsp cold vegetable shortening
1/4 cup milk
1 large egg
1 tsp vanilla
1 cup well-chilled heavy cream
1 to 2 tbsp sugar , or to taste
1/2 tsp orange-flower water (available at specialty foods shops) or vanilla, or to taste

Directions:

Make the filling: In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
Make the shortcakes: Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.62 Kcal (2410 kJ)
Calories from fat	254.47 Kcal
		% Daily Value*
Total Fat	28.27g	43%
Cholesterol	101.66mg	34%
Sodium	409.69mg	17%
Potassium	521.93mg	11%
Total Carbs	75.77g	25%
Sugars	35.55g	142%
Dietary Fiber	5.52g	22%
Protein	8.27g	17%
Vitamin C	48.8mg	81%
Vitamin A	0.2mg	6%
Iron	1.8mg	10%
Calcium	322.5mg	32%

Amount Per 100 g
Calories	176.74 Kcal (740 kJ)
Calories from fat	78.13 Kcal
		% Daily Value*
Total Fat	8.68g	43%
Cholesterol	31.21mg	34%
Sodium	125.79mg	17%
Potassium	160.25mg	11%
Total Carbs	23.26g	25%
Sugars	10.91g	142%
Dietary Fiber	1.7g	22%
Protein	2.54g	17%
Vitamin C	15mg	81%
Vitamin A	0.1mg	6%
Iron	0.5mg	10%
Calcium	99mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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