By: Author Erica Kastner
Posted on Published:
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This shortcake recipe features sourdough biscuits and a wonderful vanilla strawberry-rhubarb compote.
If you’re looking for a supremely spring-ish dessert, here it is! Sourdough biscuits topped with a vanilla strawberry rhubarb compote and vanilla bean whipped cream. Yes, please!
This is a great recipe for sourdough beginners since it doesn’t take loads of time: the shortcakes only rise for 2 hours! Trust me: you can do this.
Let me show you how to make these sourdough shortcakes!
How to Make this Shortcake Recipe…
Of course you want your sourdough starter to be nice and bubbly and active before you begin. Refer to my How to Make a Sourdough Starter from Scratch post to make your own starter. You can always purchase a starter online if you prefer. Keep in mind that I keep my starter at 100% hydration, so that’s how this recipe was tested.
Begin by whisking together the dry ingredients.
Next cut the butter into the dry ingredients. You actually use soft butter instead of the usual cold in this recipe. The biscuits sit out at room temperature to rise anyway, so it doesn’t matter if it’s not cold.
Mix together the honey, buttermilk, and sourdough starter.
Add the wet ingredients to the flour mixture and stir to form a rough dough.
Dump out onto a work surface.
Knead 20 times.
Pat the dough out into a rectangle, then fold one third over…
…and another third over that. Repeat.
Pat the dough out to about an inch thick. Cut out rounds of dough using a biscuit cutter.
See those layers of dough that we created by the folding? That’s what we’re looking for!
Transfer the cut out dough to an ungreased cookie sheet.
Cover with a tea towel and set aside for 2 hours to rise.
To Make the Strawberry Rhubarb Compote…
Meanwhile, put some strawberries, rhubarb, and maple syrup in a small saucepan. Bring to a boil and gently boil for 5-10 minutes. Stir in some vanilla extract. Pour into a heat proof bowl, cool to room temperature, then put in the fridge to chill.
After the biscuits have risen for 2 hours, bake them in a hot oven until cooked all the way through. The challenge with these biscuits is to get them cooked completely. You don’t want them to be doughy in the middle!
Look at those lovely layers!
To Serve the Shortcakes…
After the biscuits have cooled a bit, slice in half and top with the strawberry rhubarb compote. Dollop some freshly whipped vanilla bean cream on top.
You might wonder if it’s worth it to source rhubarb for this shortcake recipe. Definitely! It adds an extra depth of flavor and tang that’s delightful. If you absolutely can’t find rhubarb, you can substitute more strawberries. But if you have the choice, go for the rhubarb!
NOTES:
- If you like a lot of fruit on your shortcakes, you might want to double the compote recipe.
- This makes a generous serving of whipped cream, which is how I like it.
If you have any questions, don’t hesitate to ask in the comments!
More Strawberry and Rhubarb Recipes:
- Homemade Strawberry Syrup for Strawberry Milk
- Rhubarb Upside Down Cake
- Sparkling Strawberry Jasmine Green Tea
- Rhubarb Crunch
- Warm Strawberry Bacon Orzo Salad
4 from 2 votes
Shortcake Recipe
These shortcakes are made with sourdough biscuits and a vanilla rhubarb compote.
CourseDessert
CuisineAmerican
Keywordfruit, Rhubarb, Sourdough, strawberry
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Author Erica Kastner
Ingredients
For the Sourdough Biscuits:
- 2 ½cupsorganic all purpose flour
- 1tbspbaking powder
- 1tspbaking soda
- 1tsp salt
- 6tbspbutter,room temperature
- 1/4cupraw honey
- 1/4cup buttermilk
- 1cup active sourdough starter,200 grams (see note)
For the Strawberry Rhubarb Compote:
- 1cupchopped rhubarb stalks
- 1cup sliced strawberries
- 4tbsppure maple syrup
- 2tspvanilla extract
For the Vanilla Whipped Cream:
- 1cupheavy whipping cream
- 2tbsppure maple syrup
- 1/8tsp vanilla extract(can add vanilla beans as well to make it extra pretty)
Instructions
For the Sourdough Biscuits:
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.
For the Strawberry Rhubarb Compote:
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.
For the Whipped Cream:
Place the cream, maple syrup, and vanilla in a clean, deep bowl. Whip until medium-stiff peaks form (or soft peaks if you prefer).
To Serve:
Slice a shortcake in half and spoon some of the compote on top. Dollop on some whipped cream. Enjoy!
Recipe Notes
- Recipe for the shortcakes slightly adapted from Reformation Acres.
- An active sourdough starter means that it has been fed about 8-12 hours previously and is doubled in bulk and bubbly.
- If you like a lot of fruit on your shortcakes, you might want to double the compote recipe.
