It's strawberry season...yay! We will be heading out strawberry picking next weekend, an outdoor activity that is a delicious way to connect kids with farmers. Every year we visit the same family farm with our wooden basket in hand. Strawberries are a perfectly Canadian late spring/early summer berry. One of our favourite cake recipes is a delicious strawberry rhubarb shortcake.
This year we found a simple way to speed up the shortcake recipe and add the extra punch of rhubarb compote. With a few ingredients and a short amount of time, you can quickly make this shortcut rhubarb and strawberry shortcake too.
Shortcut Strawberry Rhubarb Shortcake
2 cups fresh strawberries, cut into wedges
2 cups chopped rhubarb
½ cup granulated sugar
1 sheet puff pastry
prepared whipped cream
sprig of mint
Add rhubarb and sugar in a small pot and simmer until rhubarb is soft..approximately 10 minutes. Rhubarb will melt into a smooth sauce, remove from heat and set aside to cool.
In the meantime, roll out the thawed sheet of puff pastry. Using a 2" circle cookie cutter, cut out disks and place them on a parchment paper-lined baking sheet. Bake in 400°F oven for 10 minutes, until lightly golden and puffy.
Once the pastry has cooled assemble the shortcakes. Layer the rhubarb sauce, pastry whipped cream, strawberries, sauce...etc. Top with mint. Enjoy.
Shortcut Strawberry Rhubarb Shortcake
Ingredients
- 2 cups fresh strawberries cut into wedges
- 2 cups chopped rhubarb
- ½ cup granulated sugar
- 1 sheet puff pastry
- GayLea Real Whipped Cream
- sprig of mint
Instructions
- Add rhubarb and sugar in a small pot and simmer until rhubarb is soft..approximately 10 minutes. Rhubarb will melt into a smooth sauce, remove from heat and set aside to cool.
- In the meantime, roll out the thawed sheet of puff pastry. Using a 2" circle cookie cutter, cut out disks and place on parchment paper lined baking sheet. Bake in 400°F oven for 10 minutes, until lightly golden and puffy.
- Once the pastry has cooled assemble the shortcakes. Layer the rhubarb sauce, pastry whipped cream, strawberries, sauce…etc. Top with mint.
Nutrition
Using puff pastry instead of a traditional cake recipe saves you so much time...no need to mix up a batch of batter...just straight on to baking. I always keep a supply of puff pastry in my freezer, in case of emergency. Frozen puff pastry defrosts in about 20 minutes, on the countertop. The addition of a prepared whipped cream is a yummy way to save time too. Make up a batch of rhubarb compote and keep it stored in your fridge, in an air tight container. Rhubarb compote make a lovely topping for ice cream too. Looking to save even more time - eliminate the rhubarb altogether and stick with only using spectacular in season strawberries. Enjoy.
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