This shortcake recipe features sourdough biscuits and a wonderful vanilla strawberry-rhubarb compote.
If you’re looking for a supremely spring-ish dessert, here it is! Sourdough biscuits topped with a vanilla strawberry rhubarb compote and vanilla bean whipped cream. Yes, please!
This is a great recipe for sourdough beginners since it doesn’t take loads of time: the shortcakes only rise for 2 hours! Trust me: you can do this.
Let me show you how to make these sourdough shortcakes!
How to Make this Shortcake Recipe…
Of course you want your sourdough starter to be nice and bubbly and active before you begin. Refer to my How to Make a Sourdough Starter from Scratch post to make your own starter. You can always purchase a starter online if you prefer. Keep in mind that I keep my starter at 100% hydration, so that’s how this recipe was tested.
Begin by whisking together the dry ingredients.
Next cut the butter into the dry ingredients. You actually use soft butter instead of the usual cold in this recipe. The biscuits sit out at room temperature to rise anyway, so it doesn’t matter if it’s not cold.
Mix together the honey, buttermilk, and sourdough starter.
Add the wet ingredients to the flour mixture and stir to form a rough dough.
Dump out onto a work surface.
Knead 20 times.
Pat the dough out into a rectangle, then fold one third over…
…and another third over that. Repeat.
Pat the dough out to about an inch thick. Cut out rounds of dough using a biscuit cutter.
See those layers of dough that we created by the folding? That’s what we’re looking for!
Transfer the cut out dough to an ungreased cookie sheet.
Cover with a tea towel and set aside for 2 hours to rise.
To Make the Strawberry Rhubarb Compote…
Meanwhile, put some strawberries, rhubarb, and maple syrup in a small saucepan. Bring to a boil and gently boil for 5-10 minutes. Stir in some vanilla extract. Pour into a heat proof bowl, cool to room temperature, then put in the fridge to chill.
After the biscuits have risen for 2 hours, bake them in a hot oven until cooked all the way through. The challenge with these biscuits is to get them cooked completely. You don’t want them to be doughy in the middle!
Look at those lovely layers!
To Serve the Shortcakes…
After the biscuits have cooled a bit, slice in half and top with the strawberry rhubarb compote. Dollop some freshly whipped vanilla bean cream on top.
You might wonder if it’s worth it to source rhubarb for this shortcake recipe. Definitely! It adds an extra depth of flavor and tang that’s delightful. If you absolutely can’t find rhubarb, you can substitute more strawberries. But if you have the choice, go for the rhubarb!
NOTES:
- If you like a lot of fruit on your shortcakes, you might want to double the compote recipe.
- This makes a generous serving of whipped cream, which is how I like it.
If you have any questions, don’t hesitate to ask in the comments!
More Strawberry and Rhubarb Recipes:
- Homemade Strawberry Syrup for Strawberry Milk
- Rhubarb Upside Down Cake
- Sparkling Strawberry Jasmine Green Tea
- Rhubarb Crunch
- Warm Strawberry Bacon Orzo Salad
Shortcake Recipe
These shortcakes are made with sourdough biscuits and a vanilla rhubarb compote.
Ingredients
For the Sourdough Biscuits:
- 2 ½ cups organic all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 6 tbsp butter, room temperature
- 1/4 cup raw honey
- 1/4 cup buttermilk
- 1 cup active sourdough starter, 200 grams (see note)
For the Strawberry Rhubarb Compote:
- 1 cup chopped rhubarb stalks
- 1 cup sliced strawberries
- 4 tbsp pure maple syrup
- 2 tsp vanilla extract
For the Vanilla Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp pure maple syrup
- 1/8 tsp vanilla extract (can add vanilla beans as well to make it extra pretty)
Instructions
For the Sourdough Biscuits:
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the butter pieces are no larger than the size of a pea.
-
In a separate small bowl, whisk together the honey, buttermilk, and sourdough starter. Add the the dry ingredients and mix until a rough dough forms. Dump out onto a work surface and knead 20 times.
-
Pat the dough out into a rectangle. Fold into thirds. Repeat those steps once more. Pat the dough into a rectangle that's about 1 inch high. Cut out about 6-8 rounds (depending on the size of your cutter) and place on an ungreased baking sheet. Cover with a tea towel and set aside in a warm spot to rise for 2 hours.
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15 minutes before the biscuits are done rising, preheat your oven to 400°F. Bake biscuits for 15-18 minutes, or until they're deep golden brown and cooked all the way through. Remove to a wire cooling rack and cool for at least 15 minutes before serving.
For the Strawberry Rhubarb Compote:
-
Place the rhubarb, strawberries, and maple syrup in a small saucepan. Bring to a boil and simmer for 5-10 minutes. Stir in the vanilla extract. Remove to a heat-proof bowl and cool to room temperature. Place in the refrigerator to chill completely.
For the Whipped Cream:
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Place the cream, maple syrup, and vanilla in a clean, deep bowl. Whip until medium-stiff peaks form (or soft peaks if you prefer).
To Serve:
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Slice a shortcake in half and spoon some of the compote on top. Dollop on some whipped cream. Enjoy!
Recipe Notes
- Recipe for the shortcakes slightly adapted from Reformation Acres.
- An active sourdough starter means that it has been fed about 8-12 hours previously and is doubled in bulk and bubbly.
- If you like a lot of fruit on your shortcakes, you might want to double the compote recipe.
Marina
Friday 29th of September 2023
I have a question - are these truly “shortcakes” or “biscuits”? I’m still kind of new to the world of biscuits so I don’t understand the difference. You referred to these as “shortcakes” but also “sourdough biscuits” so I made them for biscuits and gravy (using your sausage gravy recipe from another post, yum!)… but maybe that’s not something I should do since this is actually a shortcake? I just want to make sure I’m using biscuits for biscuit purposes :)
I love your sourdough recipes, and your whole website being pro-butter! Thanks for sharing such great recipes.
Erica Kastner
Friday 29th of September 2023
Biscuits and shortcakes are very similar, and could mostly be used interchangeably. Shortcakes can be more sweet than biscuits, though. If these were delicious in your biscuit and gravy recipe, by all means use them! You could use less honey if you find they're a little sweet for your taste.
Rhiannon
Sunday 7th of February 2021
Recipe was easy to follow and make, but the biscuits end up way over baked in order to get middle cooked through. They were dry and outside was tough. Going to try a different recipe
Erica Kastner
Sunday 7th of February 2021
So sorry they didn't work out for you! Maybe you could try lowering your oven temperature?
Jess
Tuesday 9th of June 2020
If I use vinegar to make "buttermilk" with almond milk will it kill the starter?
Erica Kastner
Wednesday 10th of June 2020
It shouldn't kill the starter if it's just a tablespoon or less.
Tamsin
Tuesday 21st of April 2020
I’m not seeing the ingredients for any of your recipes, am I missing a link somewhere?
Erica Kastner
Tuesday 21st of April 2020
Hey Tamsin,
That's strange - they appear for me! Here are the ingredients if you need them:
For the Sourdough Biscuits: 2 ½ cups organic all purpose flour 1 tbsp baking powder 1 tsp baking soda 1 tsp salt 6 tbsp butter, room temperature 1/4 cup raw honey 1/4 cup buttermilk 1 cup active sourdough starter, 200 grams (see note) For the Strawberry Rhubarb Compote: 1 cup chopped rhubarb stalks 1 cup sliced strawberries 4 tbsp pure maple syrup 2 tsp vanilla extract For the Vanilla Whipped Cream: 1 cup heavy whipping cream 2 tbsp pure maple syrup 1/8 tsp vanilla extract (can add vanilla beans as well to make it extra pretty)