Recipe: Strawberry-rhubarb shortcake

May 2020

From Tommy Hines

For the filling:

  • 1 pound medium-size strawberries, hulled and quartered
  • ¾ cup granulated sugar, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Grand Marnier
  • 1 ½ cups chopped fresh rhubarb (about 2 stalks)
  • Pinch kosher salt

Biscuits:

  • 2 cups sifted all-purpose flour, plus extra for work surface
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • 2 tablespoons granulated sugar
  • Freshly grated zest of 1 orange
  • 1 cup heavy cream, plus extra for brushing biscuits Coarse or granulated sugar
  • Unsalted butter (for baking sheet)

Whipped mascarpone:

  • 1 cup mascarpone
  • 3 tablespoons powdered sugar
  • 2 tablespoons heavy cream

For the filling: Mix berries with 1/4 cup sugar, vinegar and Grand Marnier in a medium-size bowl. Toss gently and set aside. In a small saucepan, combine rhubarb, remaining 1/2 cup sugar and salt. Cook over medium heat, stirring, until sugar melts and liquids are simmering nicely, 8 to 10 minutes. Remove from heat and cool to room temperature. Rhubarb will soften as it sits. Add berries and stir. Set aside.

For the biscuits: Preheat oven to 400 F. In a large bowl, whisk together flour, baking powder, salt, sugar and orange zest. In the bowl of a standing mixer, whip cream until it forms firm peaks. Fold the whipped cream gently into the flour mixture until the dough begins to come together. (Add another 1 or 2 tablespoons of unwhipped cream, if needed.) Gently gather the dough into a ball and turn it out onto a floured surface. Press to form a disk about 3/4 inch thick. It will be slightly crumbly. Using a biscuit cutter 2 1/2 inches wide, cut out the biscuits and lay them on a baking sheet greased with unsalted butter. Brush them with extra cream and sprinkle on the coarse or granulated sugar. Bake until golden, 15 to 17 minutes. Cool on racks.

For the whipped mascarpone: Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Beat, starting on low speed and gradually increasing speed, until the mixture is light and fluffy, about 1 minute. Refrigerate in an airtight container until ready to use, up to 3 days.

To plate: Split each biscuit horizontally. Spoon berry-rhubarb mixture on the bottom half, top that with mascarpone and cover with the top half of the biscuit. Garnish with powdered sugar.