Description
Enjoy a slice of this delectable Strawberry Rhubarb Shortcake, where sweet strawberries meet tart rhubarb in a fluffy cake, perfect for any occasion.
Ingredients
– 2 cups strawberries, sliced
– 1 cup rhubarb, chopped
– 1 cup sugar
– 2 cups all-purpose flour
– 2 tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened
– 1 cup milk
– 1 tsp vanilla extract
– Whipped cream for serving
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a bowl, combine strawberries, rhubarb, and ½ cup of sugar. Let it sit for 15 minutes.
3. 3. In another bowl, mix flour, baking powder, and salt.
4. 4. In a large bowl, cream butter and remaining sugar until fluffy. Add milk and vanilla, mixing well.
5. 5. Gradually add dry ingredients to the wet mixture.
6. 6. Pour half of the batter into a greased 9×13 inch pan.
7. 7. Spread the fruit mixture over the batter, then top with the remaining batter.
8. 8. Bake for 35-40 minutes or until golden brown.
9. 9. Let cool slightly, then serve with whipped cream.
Notes
For a lighter version, use Greek yogurt instead of whipped cream. You can also substitute other fruits like peaches or blackberries for a different flavor. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American