These shortcakes are made with sourdough biscuits and a vanilla rhubarb compote.
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.
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.
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.
Place the cream, maple syrup, and vanilla in a clean, deep bowl. Whip until medium-stiff peaks form (or soft peaks if you prefer).
Slice a shortcake in half and spoon some of the compote on top. Dollop on some whipped cream. Enjoy!