Shortcut Strawberry Rhubarb Shortcake
Super quick and simple strawberry shortcake with a rhubarb twist.
Servings 4 servings
- 2 cups fresh strawberries cut into wedges
- 2 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 sheet puff pastry
- GayLea Real 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 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.
Serving: 185g | Calories: 236kcal | Carbohydrates: 41g | Protein: 2.4g | Fat: 8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.87g | Monounsaturated Fat: 3.55g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 316mg | Fiber: 2.7g | Sugar: 30g | Vitamin A: 174IU | Vitamin C: 42mg | Calcium: 81mg | Iron: 0.75mg