Strawberries and rhubarbs come together with a golden brown biscuit to form a new type of shortcake. Whipped cream and optional Limoncello make these fruit flavors shine!
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FOR THE FRUIT FILLING
- 1 cup chopped rhubarb
- 2 cups strawberries, hauled and sliced
- 1/2 cup sugar
- 2 tablespoons limoncello
FOR THE BISCUITS
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 8 tablespoons (one stick) cold butter
- 2/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
FOR THE FRUIT FILLING
Combine the rhubarb, strawberries and sugar. Stir until the juices start to collect at the bottom of the bowl.
Set aside in the refrigerator and allow to sit at least 2 hours. The rhubarb and sugar can be combined the day before with the strawberries added one hour before serving.
Immediately before serving, stir in limoncello, if desired.
FOR THE BISCUITS
Preheat oven to 450 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Cut butter into tablespoon-size pieces and stir into the flour to coat the butter with the dry ingredients.
Using a pastry cutter or hands, cut in the butter until the mixture becomes like a coarse, wet sand. The mixture should hold together when squeezed and then crumble away.
Separately, whisk the buttermilk, egg and vanilla.
Pour into the biscuit mixture and quickly stir with a fork.
When the mixture begins to hold together and is very shaggy, pour onto a floured surface. Knead together until a dough is formed. Then press into a large rectangle.
Fold the rectangle in thirds as you would a letter. Press into a 12x8-inch rectangle.
Cut into 8 biscuits and place on a parchment-lined baking sheet.
Brush the tops with cream and sprinkle with sugar.
Bake in preheated oven until golden, 12-15 minutes.
Remove from oven and cool for 15 minutes.
To serve, cut a biscuit in half and spoon the macerated fruit on the bottom half. Place biscuit on top and dollop with whipped cream.
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