Strawberry Rhubarb Shortcake
Faith Kennedy
12
45 minutes
Dessert
A rustic twist on the classic shortcake, this cast iron version is tender and buttery with a golden
top. It’s layered with a vibrant strawberry rhubarb compote and finished with a cloud of
mascarpone whipped cream lightly sweetened with honey. It’s a perfect dessert for early summer
evenings.
Ingredients
Tools:
- Lancaster No. 12 Skillet
Shortcake Ingredients:
- 5 cups all-purpose flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups unsalted butter, cold and cubed
- 2 cups buttermilk
- 2 teaspoons vanilla extract
Strawberry Rhubarb Compote Ingredients:
- 3 1/3 cups strawberries, hulled and chopped
- 3 1/3 cups rhubarb, chopped
- 1/2 cup sugar (adjust to taste)
- 1 2/3 tablespoons lemon juice
- 3/4 teaspoon vanilla extract
Honey Mascarpone Whipped Cream Ingredients:
- 3/4 cup mascarpone cheese, cold
- 1 1/4 cups heavy cream, cold
- 3–4 tablespoons honey (to taste)
- 3/4 teaspoon vanilla extract
Directions
Preheat oven to 400°F. Grease a 12-inch cast iron skillet with butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in buttermilk and vanilla until just combined. Do not overmix.
Press dough evenly into the prepared skillet, or cut into small biscuit circles. Optional: sprinkle the top with coarse sugar.
Bake for 20–24 minutes or until the top is golden and a toothpick comes out clean. Let cool slightly.
While the short cake bakes, combine strawberries, rhubarb, sugar, lemon juice, and vanilla in a saucepan. Cook over medium heat for 10–15 minutes, stirring often, until fruit breaks down and mixture thickens. Let cool.
In a mixing bowl, whip mascarpone until smooth. Add cream, honey, and vanilla and whip until soft peaks form.
Slice shortcake into wedges. Serve warm or room temperature topped with generous spoonfuls of compote and honey mascarpone whipped cream.
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