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strawberry shortcake shortcut recipe

Shortcut Strawberry Rhubarb Shortcake

Super quick and simple strawberry shortcake with a rhubarb twist. 
Course Dessert
Cuisine American
Keyword strawberry dessert, strawberry shortcake recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 236kcal
Author Jen


  • 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