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Shortcake Recipe with Sourdough Biscuits and Strawberry Rhubarb Compote

Shortcake Recipe

These shortcakes are made with sourdough biscuits and a vanilla rhubarb compote.

Course Dessert
Cuisine American
Keyword fruit, Rhubarb, Sourdough, strawberry
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Author Erica Kastner

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:

  1. 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.

  2. 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.

  3. 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.

  4. 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:

  1. 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:

  1. 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:

  1. Slice a shortcake in half and spoon some of the compote on top. Dollop on some whipped cream. Enjoy!

Recipe Notes